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.
If you can't find fresh porcini mushrooms, you can purchase dried mushrooms and rehydrate them by covering them in warm water for about 20 minutes before draining. (That's what I ended up doing since I had trouble finding the fresh mushrooms.) You want 7 ounces fresh/rehydrated mushrooms for this recipe.