Rigatoni Rosemary Mushroom with Crispy Prosciutto

• 12 oz rigatoni
• 8 oz mushrooms, sliced
• 4 oz prosciutto, chopped
• 3 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp dried rosemary
• Salt to taste
• Freshly ground black pepper to taste
• 1/2 cup grated Parmesan cheese
• 2 tbsp fresh rosemary, chopped (for garnish)

Steps

1. 1 Cook rigatoni in salted boiling water until al dente, drain, and set aside.
2. 2 While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add prosciutto and cook until crispy.
3. 3 Remove prosciutto and set aside, leaving oil in the skillet.
4. 4 Add remaining 1 tbsp olive oil to the skillet, then sauté mushrooms until golden brown.
5. 5 Stir in garlic and dried rosemary; cook for 1 minute.
6. 6 Season with salt and pepper to taste.
7. 7 Combine cooked pasta with mushrooms in the skillet, tossing to coat.
8. 8 Serve pasta topped with crispy prosciutto and grated Parmesan.
9. 9 Garnish with fresh rosemary.

Equipment

• Large pot
• Large skillet
• Wooden spoon
• Cheese grater

Variations

• Add a splash of white wine when sautéing mushrooms for extra depth.
• Substitute spinach for mushrooms for a lighter option.

Substitutions

• Use pancetta if prosciutto is unavailable.
• Swap rigatoni for another pasta shape like penne or fusilli.

Pairings

• Garlic bread
• Steamed broccoli
• Arugula salad

Nutrition

Tips

• For a richer flavor, use a mix of olive oil and butter when sautéing mushrooms.
• Reserve a bit of pasta water to loosen the sauce if needed.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or broth in the microwave or on the stovetop.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently on the stovetop, adding a splash of water or broth to loosen.

Serving Suggestions

• Pair with a simple green salad and crusty bread.
• A glass of Chianti makes a perfect match.

FAQ