Baked Rigatoni with Speck Prosciutto and Mushrooms
Recipe Information
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60-Min Prep time
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Serves 8
Recipe
Ingredients
Quantity
Ingredient
125 g pkg.
Piller’s Charcuterie Speck Prosciutto, diced
15 ml (1 Tbs.)
extra virgin olive oil
1
onion, diced
3
garlic cloves, minced
750 ml (3 cups)
cremini mushrooms, sliced
7 ml (1 ½ tsp.)
dried basil
2 ml (½ tsp.)
pepper
1 ml (¼ tsp.)
salt
125 ml (½ cup)
white wine
796 ml (28 oz.) can
diced tomatoes
30 ml (2 Tbs.)
tomato paste
75 ml (⅓ cup)
whipping cream
1.25 L/375g (5 cups/12 oz.)
rigatoni pasta
60 ml (¼ cup)
fresh parsley, chopped
125 ml (½ cup)
Parmesan cheese, grated
Products
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 2.5 L (10 cup) oval baking dish. Sprinkle with Parmesan cheese. Bake in 375°F (190°C) oven until bubbly, about 30 minutes.
Make ahead: Prepare and refrigerate unbaked dish for up to 24 hours before baking
| Quantity | Ingredient |
|---|---|
| 125 g pkg. | Piller’s Charcuterie Speck Prosciutto, diced |
| 15 ml (1 Tbs.) | extra virgin olive oil |
| 1 | onion, diced |
| 3 | garlic cloves, minced |
| 750 ml (3 cups) | cremini mushrooms, sliced |
| 7 ml (1 ½ tsp.) | dried basil |
| 2 ml (½ tsp.) | pepper |
| 1 ml (¼ tsp.) | salt |
| 125 ml (½ cup) | white wine |
| 796 ml (28 oz.) can | diced tomatoes |
| 30 ml (2 Tbs.) | tomato paste |
| 75 ml (⅓ cup) | whipping cream |
| 1.25 L/375g (5 cups/12 oz.) | rigatoni pasta |
| 60 ml (¼ cup) | fresh parsley, chopped |
| 125 ml (½ cup) | Parmesan cheese, grated |
Products
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 2.5 L (10 cup) oval baking dish. Sprinkle with Parmesan cheese. Bake in 375°F (190°C) oven until bubbly, about 30 minutes.
Make ahead: Prepare and refrigerate unbaked dish for up to 24 hours before baking