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Rigatoni with Prosciutto and Parmesan

Rigatoni with Prosciutto and Parmesan

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By: Joan Rivers

Comedic icon Joan Rivers cozies up with a bowl of her cheesy pasta and prosciutto.

Key:

These recipes can be made in 30 minutes or less.

Fast

4 Servings
Prep 10 min
Cook 15 min

Ingredients:

1 pound rigatoni pasta
1/4 cup extra-virgin olive oil
1 shallot, chopped
1/2 cup chicken broth
1 cup finely grated parmesan cheese, plus more for topping
2 ounces prosciutto, cut into 1/4-inch strips
Salt and pepper

Drizzle the pasta with truffle oil for a special touch.

Directions:

In a pot of boiling, salted water, cook the pasta until al dente. Drain.
Meanwhile, in a large skillet, heat the olive oil over medium-high heat. Add the shallot and cook, stirring, until softened, about 2 minutes. Add the chicken broth, bring to a boil, then lower the heat to medium. Add the pasta and toss.
Remove the skillet from the heat and stir in 1 cup cheese and the prosciutto. Season with salt and pepper; toss. Top with more cheese.