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creamy rigatoni pasta with mushrooms and prosciutto

Creamy Rigatoni With Mushrooms and Prosciutto di Modena PDO

Creamy Rigatoni With Mushrooms and Prosciutto di Modena PDO is a rich, flavorful, creamy pasta recipe full of authentic Italian ingredients!
Course Main Course
Cuisine Italian
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 8 servings
Calories 659


  • 1 pound Rigatoni Pasta (Italian made)
  • 4 Tbs extra virgin olive oil (ITALIAN PDO/PGI)
  • 1 sprig of rosemary
  • 1 sprig of marjoram
  • 16 oz 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


  • Cook pasta to al dente doneness in large pot of salted boiling water. When done, drain and set aside.
    prosciutto and pasta
  • Meanwhile, heat olive oil in a large skillet over medium high heat. Sauté the sprigs of rosemary and marjaram along with the mushrooms and shallot until aromatic, about 5-8 minutes.
  • Add the garlic, stir, and continue to cook until the garlic starts to turn golden brown, about 1-2 minutes.
    sauteed mushrooms
  • Add the Marsala wine and cook until it has mostly evaporated, about 10 minutes.
  • Reduce heat to medium and add the heavy cream and strips of Prosciutto, 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.


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