Rigatoni Al Prosciutto Cotto


6 ounces boiled ham, diced
4 ounces whole milk mozzarella, diced
1 cup cream
1 pound rigatoni
6 ounces freshly grated Parmigiano-Reggiano ®
2 tablespoons butter

How to make the RIGATONI AL PROSCIUTTO COTTO – Rigatoni with Boiled Ham:

Put the ham and mozzarella in a saucepan. Add the cream and Parmigiano-Reggiano. Turn on the heat to low and cook for just a few minutes until the cream is slightly reduced. Drop the rigatoni into the 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 an oven preheated to 400 F and bake for 15 minutes. Allow to settle for a few minutes before serving.

Serves 4-6

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at enricomassetti@msn.com.