Mushroom Rigatoni with Prosciutto

Rigatoni Pasta with Mushrooms and Prosciutto is an easy and hearty meal made with simple Italian ingredients that'll knock your socks off!

4.41 from 5 votes

Mushroom Rigatoni with Prosciutto

Mushroom Rigatoni with Prosciutto is an easy and hearty meal made with simple, quality Italian ingredients that'll knock your socks off!

Course Main Dish

Cuisine Italian

Prep Time 5

Cook Time 18

Total Time 23

Servings servings

Calories 602kcal

Author Aubrey

Ingredients

7 ounces porcini mushrooms (see note)
1 tablespoon sea salt
1 pound rigatoni pasta
2 cloves garlic minced
4 tablespoons extra virgin olive oil
1 sprig fresh rosemary finely chopped
1 sprig fresh marjoram finely chopped
¼ teaspoon black pepper
5 ounces Marsala wine
½ pound Prosciutto di Modena DOP cut into strips

Instructions

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 the minced garlic in extra virgin olive oil 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.

Notes

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.

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