Rigatoni Al Prosciutto Cotto Print Email

6 oz Prosciutto Cotto, (Italian Cooked Ham), diced
4 oz Whole milk Mozzarella, diced
1 cup Cream
1 lb Rigatoni
6 oz Freshly grated Parmigiano Reggiano
2 TBS Butter

Place the ham and mozzarella in a saucepan. Add the cream and Parmigiano Reggiano. Turn on the heat to low and cook for a few minutes until the cream is slightly reduced.

Drop the rigatoni into 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 a preheated oven at 400 degrees and bake for 15 minutes. Allow to settle for a few minutes until serving.

Serves 4 to 6 people.