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!
Servings 8 servings
- 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.
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.
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