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Rigatoni with Prosciutto and Parmesan

September 2009
Rigatoni with Prosciutto and Parmesan

by 4 people

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

Makes: 4 servings

Prep: 10 mins

Cook: 15 mins

  • 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
  1. In a pot of boiling, salted water, cook the pasta until al dente. Drain.
  2. 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.
  3. 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.
  • Drizzle the pasta with truffle oil for a special touch.