Baked Rigatoni with Smoked Prosciutto and Mushrooms Recipes > Baked Rigatoni with Smoked Prosciutto and Mushrooms Recipe Information 60-Min Prep time Serves 8 Recipe Ingredients 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 Products Speck Smoked Prosciutto Directions 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. Print Share Tweet Email
