This is a sponsored post written by me on behalf of Italian Trade Commission / The Extraordinary Italian Taste. All opinions are 100% mine.
Rigatoni Pasta with Mushrooms and Prosciutto di Modena PDO is an easy and hearty meal made with simple Italian ingredients that’ll knock your socks off!
When it comes to easy dinner ideas, nothing beats great pasta recipes. I can usually get a pasta dish on the table in about 20 to 30 minutes, which is great on weeknights. While my family has a few pasta dishes we usually gravitate towards, today I wanted to make something really special. Rigatoni Pasta with Mushrooms and Prosciutto di Modena PDO is a traditional Italian recipe that’s absolutely delicious. It’s made with quality Italian ingredients, which is the start of any great pasta recipe & will make you wonder why you ever thought about going out to eat.
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RIGATONI PASTA WITH MUSHROOMS AND PROSCIUTTO
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When a recipe requires so few ingredients then each and every one of them needs to be good quality to really make the dish shine. I use as many authentic Italian ingredients as I can, Parmigiano-Reggiano PDO, Prosciutto di Modena PDO, Italian Extra Virgin Olive Oil PDO, Italian pasta, and Sale Marino di Trapani PGI salt.
How can I tell if something is Made in Italy?
Just because it looks Italian doesn’t mean it is Italian! When you’re looking for quality Italian ingredients at your local grocery store you’ll want to check the label. Authentic Italian products will have a Made in Italy label, and/or a red Protected Designation of Origin (DOP/PDO) logo, or blue Protected Geographic Origin (IGP/PGI ) logo, that’s how you’ll know you are getting a genuine, high-quality product.
The European Union has put in place a series of geographical indicators that include PDO (Protected Designation of Origin) and PGI (Protected Geographic Origin).
- The Made in Italy label indicates a product that was totally made in Italy (planning, manufacturing, and packaging).
- The Protected Designation of Origin (PDO) logo recognizes agricultural products and foodstuffs which are produced, processed and prepared in a given geographical area recognizing their production methods.
- The Protected Geographical Indication (PGI/IGP) logo is given to agricultural products and foodstuffs closely linked to the geographical area. At least one of the stages of production, processing or preparation takes place in the area.
The craft and care that goes into making authentic Italian products have been perfected over generations and they receive strict quality checks at each stage of production. These ingredients make all of the difference in a good rigatoni pasta recipe so keep an eye out for the labels that indicate a product is Made in Italy.
What is rigatoni?
- Rigatoni is a fluted tube-shaped short pasta with straight ends. Rigatoni comes from the Italian rigato meaning “ridged” or “lined” and is associated with the cuisine of southern and central Italy. Rigatoni can be larger than penne and ziti and it’s known to have a have a slight curve sometimes.
This short pasta worked out great for this dish and the ridges made sure the sauce really coated the pasta. The balance of fresh herbs with the Marsala wine, garlic, subtle mushrooms flavor, and savory (but not salty) Prosciutto di Modena PDO was really fantastic. It’s a rigatoni recipe I was thinking about for the rest of the night. Bonus, you can make this rigatoni pasta recipe vegetarian by omitting the prosciutto and using extra mushrooms.
How to make rigatoni pasta?
- Bring a large pot of water to a boil. Seasoning liberally with Sale Marino di Trapani PGI salt and add uncooked pasta.
- Cook the pasta for 7-8 minutes if dried, or 2-3 minutes if fresh, or until al dente. (Check your package for directions.)
- Drain the pasta and toss in your favorite sauce in a skillet or add the pasta to your rigatoni pasta recipe and bake until ready.
The possibilities are really endless when you start with quality Italian ingredients. This Rigatoni Pasta with Mushrooms and Prosciutto di Modena PDO recipe got such rave reviews from my guys that I’m already planning to make it again for my mom and dad when we visit them next month.
Learn more about authentic, quality, ingredients from Italy at ItalianMade.com
Can’t get enough Italian-inspired recipes? Discover more…
- Easy Chicken Cacciatore
- Ravioli Lasagna
- Italian Stromboli
- Ricotta Parmesan Garlic Bread
- Italian Sausage & Gnocchi Soup
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- 7 ounces porcini mushrooms *see notes
- 1 tablespoon Sale Marino di Trapani PGI salt
- 1 pound rigatoni pasta Made in Italy
- 2 cloves garlic minced
- 4 tablespoons Italian Extra Virgin Olive Oil PDO
- 1 sprig rosemary finely chopped
- 1 sprig marjoram finely chopped
- 1/4 teaspoon pepper
- 5 ounces Marsala wine
- 1/2 pound Prosciutto di Modena PDO cut into strips
- Peel and cut mushrooms into strips. Set aside.
- Bring a large pot of water to a boil. Salt the water generously. Cook rigatoni according to package direction until al dente, and then drain the pasta.
- In a large skillet over medium heat, saute minced garlic in Italian Extra Virgin Olive Oil PDO for 1 minute, until aromatic, stirring constantly to prevent burning.
- Add the rosemary, marjoram, and pepper to the garlic and stir to combine.
- Add the mushrooms and Marsala wine to the skillet. Cook the sauce for 15 minutes letting the wine evaporate.
- Two minutes before the end of cooking, add in the prosciutto and finishing cooking.
- Add the rigatoni to the skillet and toss until well coated in the sauce. Serve immediately.
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