Rigatoni Canzoneri Recipe
Large tubular pasta with prosciutto, peas, tomatoes, mushrooms in a tomato cream
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Ingredients
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Pasta
Sauce
Method
Cooking Pasta
- 1
Boil the Pasta
In a large pot, bring salted water to a boil. Add the rigatoni pasta and cook according to package instructions until al dente. Once cooked, reserve 1 cup of pasta water, then drain the pasta and set aside.
Preparing the Sauce
- 2
Sauté the Prosciutto and Vegetables
In a large skillet, heat the olive oil over medium heat. Add the chopped prosciutto and cook for about 2 minutes until it starts to crisp. Then add the sliced mushrooms and cook for an additional 5 minutes until they are soft.
- 3
Add Garlic and Tomatoes
Stir in the minced garlic and halved cherry tomatoes. Cook for about 3-4 minutes until the tomatoes soften and release their juices.
- 4
Incorporate Peas and Cream
Add the frozen peas and heavy cream to the skillet. Stir well to combine and let the sauce simmer for another 5 minutes on low heat. Season with salt and freshly ground black pepper.
Combining Pasta and Sauce
- 5
Mix Pasta and Sauce
Add the drained rigatoni to the skillet with the sauce. Toss gently to combine, adding reserved pasta water a little at a time if the sauce needs to be thinner.
- 6
Serve
Once combined, remove from heat and sprinkle with grated Parmesan cheese and fresh basil. Serve immediately.