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Mushroom and Prosciutto Rigatoni


This classic Italian dish is loaded with robust flavor but nice and light for an excellent summer dinner on the patio! Not to mention it's easy to make in about 30 minutes, and only requires a few ingredients! I hope you enjoy making and eating this dish. Let me know how it goes!

Special Tips:

  • I chose crimini mushrooms because they are more mild in flavor! To clean them, use a damp paper towel to brush away the dirt, and remove the stem by popping it out of the center of the mushroom. 
  • If you're like me and have never looked for Marsala wine in the grocery store, it's in the vinegar isle! 
  • You won't need additional salt at the end! The prosciutto will add all the salt you need!
Ingredients:
  • 8 oz crimini mushrooms, stem removed and sliced
  • 4 oz prosciutto, cut into small pieces
  • 1 large shallot, sliced
  • 8 oz rigatoni pasta
  • 3 sprigs rosemary
  • 4 gloves minced garlic
  • 1 cup Marsala wine
  • 1 cup heavy whipping cream
  • 4 tbsp olive oil
  • pepper to taste
Directions:
  1. Cook pasta to al dente in a large pot of boiling, salted water. Drain and set aside.
  2. Heat olive oil in a large skillet over medium heat.
  3. Saute rosemary, mushrooms, and shallot for 5 minutes or until the shallot begins to brown
  4. Add the garlic to the pan and saute for 1-2 minutes or until garlic is aromatic and golden brown.
  5. Add the Marsala wine (watch your hand! It will create a lot of steam)
  6. Simmer for 10 minutes or until most of the liquid has evaporated, stirring occasionally
  7. Reduce heat to medium-low and crumble the prosciutto throughout the pan.
  8. Add the heavy cream and stir to combine.
  9. Simmer for 2 minutes or until sauce thickens
  10. Remove from heat
  11. Remove the rosemary stems
  12. Toss with the pasta and pepper to taste
  13. Serve hot!
Extra Love: 
  • Freshly grated Parmesan cheese on top will add to the flavor of this dish! A little goes a long way!
  • This is easy to reheat in the microwave for additional weeknight meals or lunches!
  • Asparagus on the side would pair very nicely if you want to add a vegetable!
As always, cook with love!

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