Rigatoni al prosciutto cotto
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | ounces | Prosciutto Cotto; (Italian Cooked Ham), diced |
| 4 | ounces | Whole milk Mozzarella; diced |
| 1 | cup | Cream |
| 1 | pounds | Rigatoni |
| 6 | ounces | Freshly grated Parmigiano Reggiano |
| Salt | ||
| 2 | tablespoons | Butter |
Directions
Place the ham and mozzarella in a saucepan. Add the cream and Parmigiano Reggiano. Turn on the heat to low and cook for a few minutes until the cream is slightly reduced. Drop the rigatoni into boiling salted water and cook until al dente (firm to the bite). Drain immediately. Transfer to a butter smeared baking dish. Add the sauce and toss thoroughly. Place in a preheated oven at 400 degrees and bake for 15 minutes. Allow to settle for a few minutes until serving. Serves 4 to 6 people.
Posted to recipelu-digest by molony <molony@...> on Feb 23, 1998