Rigatoni Romana with Salami and Prosciutto


  • 1/2 cup sliced mushrooms
  • 2 tbs olive oil
  • 1/4 cup salami
  • 1/4 cup prosciutto
  • 2 tbs unsalted butter
  • 1/2 cup cooked peas
  • 2 tbs tomato paste
  • 1 lb cooked rigatoni, cooked al dente
  • 2 cups whipping cream
  • 1/2 cup freshly grated Parmesan cheese
  • kosher salt and fresh cracked black pepper
  • Chopped parsley for garnish

This is a classic Italian preparation full of flavor and destined to be one of your favorites.


  • In a saute pan, cook the mushrooms in the olive until tender. Remove mushrooms from pan.
  • In the same pan add the butter and the salami a prosciutto and saute for about 5 minutes.
  • Add the reserved mushrooms, peas, tomato paste and  and mix well.
  • Raise the heat to medium and add the cooked rigatoni, cream and 1/2 of the Parmesan cheese.
  • Season with salt and pepper
  • Sprinkle with rest of the Parmesan and garnish with parsley.


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