Rigatoni Romana with Salami and Prosciutto
Ingredients
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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