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.





10 min


25 min


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