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Baked Rigatoni with Smoked Prosciutto and Mushrooms



Quantity Ingredient
8-10 slices Black Kassel Speck Smoked Prosciutto, diced
1 Tbs. extra virgin olive oil
1 onion, diced
3 garlic cloves, minced
3 cups cremini mushrooms, sliced
1 ½ tsp. dried basil
½ tsp. pepper
¼ tsp. salt
½ cup white wine
28 oz. can diced tomatoes
2 Tbs. tomato paste
⅓ cup whipping cream
5 cups/12 oz. rigatoni pasta
¼ cup fresh parsley, chopped
½ cup Parmesan cheese, grated



In a large skillet, heat oil over medium-high heat, sauté prosciutto until golden, about 4 minutes. Add onion, garlic, mushrooms, basil, pepper and salt; sauté until mushrooms are golden, about 6 minutes. Add wine; boil until almost no liquid remains, about 1 minute. Add tomatoes, stir in tomato paste and bring to boil. Reduce heat and simmer for 20 minutes. Add cream; simmer until thickened, about 5 minutes. In large saucepan of boiling salted water, cook pasta until tender but firm, about 10 minutes. Drain and return to pot. Add sauce and parsley; toss to coat. Transfer to 10 cup oval baking dish. Sprinkle with Parmesan cheese. Bake in 375°F oven until bubbly, about 30 minutes. Make ahead: Prepare and refrigerate unbaked dish for up to 24 hours before baking.