Creamy Rigatoni With Mushrooms and Prosciutto
Creamy Rigatoni With Mushrooms and Prosciutto is a rich, flavorful, creamy pasta recipe full of Italian inspired ingredients!
Servings: 8 servings
Equipment
Ingredients
- 1 pound Rigatoni Pasta Italian made
- 4 tablespoon extra virgin olive oil ITALIAN PDO/PGI
- 1 sprig of rosemary
- 1 sprig of marjoram
- 16 ounces mushrooms fresh, sliced
- 1 large shallot diced
- 2 cloves garlic minced
- 1 cup Marsala wine
- 2 cups heavy whipping cream
- 8 ounces Prosciutto di Modena PDO sliced into thin strips
- salt and pepper
Instructions
- Cook 1 pound Rigatoni Pasta to al dente doneness in large pot of salted boiling water. When done, drain and set aside.
- Meanwhile, heat 4 tablespoon extra virgin olive oil in a large skillet over medium high heat. Sauté 1 sprig of rosemary and 1 sprig of marjoram along with the 16 ounces mushrooms (sliced) and 1 large shallot (diced) until aromatic, about 5-8 minutes.
- Add 2 cloves garlic, stir, and continue to cook until the garlic starts to turn golden brown, about 1-2 minutes.
- Add 1 cup Marsala wine and cook until it has mostly evaporated, about 10 minutes.
- Reduce heat to medium and add 2 cups heavy whipping cream and 8 ounces Prosciutto di Modena PDO, stir, and cook for an additional 2 minutes until sauce thickens. Remove stems from herbs.
- Toss drained hot cooked pasta in sauce and serve. Season with salt and pepper, as desired.
Nutrition
Calories: 659kcal | Carbohydrates: 51g | Protein: 14g | Fat: 41g | Saturated Fat: 18g | Cholesterol: 100mg | Sodium: 219mg | Potassium: 445mg | Fiber: 2g | Sugar: 5g | Vitamin A: 885IU | Vitamin C: 2.1mg | Calcium: 57mg | Iron: 1.3mg
