Rigatoni Pasta with Mushrooms and Prosciutto

If you’re looking for a comforting yet elegant pasta dish that combines earthy mushrooms with the savory richness of cured meat, this Rigatoni Pasta with Mushrooms and Prosciutto is your go-to recipe. It’s a perfect blend of flavors and textures that make every bite satisfying. Whether you’re cooking for a weeknight dinner or a special occasion, this dish is simple enough to prepare but impressive enough to serve to guests. The combination of rigatoni’s ridged tubes that hold onto sauce beautifully, sautéed mushrooms bursting with umami, and thinly sliced prosciutto (using a permissible alternative) creates a symphony of tastes that dance on your palate.

Why This Recipe Is a Must-Try

This Rigatoni Pasta with Mushrooms and Prosciutto recipe stands out for several reasons. First, it balances flavors perfectly—earthy mushrooms complement the savory, slightly salty cured meat substitute, and the creamy sauce rounds it all out with a luscious finish. The rigatoni pasta’s shape is ideal for this dish because its ridges and hollow center trap the sauce, ensuring every mouthful is packed with flavor.

Secondly, the recipe is straightforward and utilizes ingredients that are easy to find in most grocery stores. It’s a dish that doesn’t require hours in the kitchen, yet it looks and tastes like something from an upscale Italian trattoria.

Lastly, it’s versatile. You can easily customize the ingredients to fit your dietary preferences or what you have on hand. Plus, it’s a dish that works well for family dinners or when entertaining friends, offering a comforting, hearty meal everyone will love.

Ingredients

• 12 ounces rigatoni pasta
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 10 ounces cremini or white mushrooms, sliced
• 4 ounces thinly sliced turkey prosciutto (a flavorful alternative to traditional prosciutto)
• 1/2 cup heavy cream or coconut cream for a dairy-free option
• 1/2 cup grated Parmesan cheese or a vegetarian hard cheese alternative
• 1/4 cup fresh parsley, chopped
• Salt and freshly ground black pepper, to taste
• Red pepper flakes (optional, for a bit of heat)
• 1/4 cup chicken broth (optional, for deglazing)

How To Make Rigatoni Pasta with Mushrooms and Prosciutto

Step 1: Cook the Rigatoni

Bring a large pot of salted water to a boil. Add the rigatoni and cook according to the package instructions until al dente, usually about 10-12 minutes. Reserve 1 cup of pasta water before draining the pasta. Drain the rigatoni and set aside.

Step 2: Sauté the Aromatics

While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until translucent. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.

Step 3: Cook the Mushrooms

Add the sliced mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms release their moisture and become golden brown, about 6-8 minutes. Season with a pinch of salt and pepper to help draw out the mushrooms’ flavor.

Step 4: Add the Prosciutto Alternative

Tear the turkey prosciutto into bite-sized pieces and add it to the skillet. Cook for 2-3 minutes, allowing it to crisp slightly and infuse the dish with its savory flavor.

Step 5: Deglaze the Pan

(Optional) Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom. Let the liquid simmer and reduce by half, about 2-3 minutes.

Step 6: Make the Creamy Sauce

Lower the heat and stir in the heavy cream or coconut cream. Let it simmer gently for 2-3 minutes until the sauce thickens slightly. Taste and adjust seasoning with salt, pepper, and red pepper flakes if desired.

Step 7: Combine Pasta and Sauce

Add the cooked rigatoni to the skillet and toss to coat the pasta evenly with the creamy mushroom and prosciutto sauce. If the sauce is too thick, add reserved pasta water a little at a time until you reach your preferred consistency.

Step 8: Finish with Cheese and Parsley

Remove the skillet from heat and stir in the grated Parmesan cheese and chopped parsley. Toss everything together until well combined and the cheese has melted into the sauce.

Step 9: Serve

Serve the pasta hot, garnished with extra parsley or cheese if desired. Enjoy this delicious Rigatoni Pasta with Mushrooms and Prosciutto as a satisfying main course.

Expert Tips

• Use fresh mushrooms for the best flavor and texture. Cremini or baby bella mushrooms work beautifully.
• Don’t skip reserving the pasta water—it helps to loosen the sauce and helps it cling better to the rigatoni.
• If you want a lighter version, substitute the heavy cream with half-and-half or a plant-based cream alternative.
• Cook the onions and garlic gently to avoid burning, which can add bitterness to the sauce.
• For extra depth, add a splash of balsamic vinegar or a teaspoon of Dijon mustard to the sauce.
• Be sure to season in layers—taste as you go to avoid over or under seasoning.

Variations and Customizations

• Protein alternatives: Use thinly sliced chicken breast or turkey bacon as a substitute for prosciutto.
• Vegetarian option: Omit the prosciutto and add extra mushrooms or roasted vegetables like zucchini or bell peppers.
• Cheese alternatives: Try Pecorino Romano, Asiago, or a non-dairy cheese substitute for different flavor profiles.
• Herbs: Swap parsley with fresh basil or thyme for a different herbal note.
• Spice it up: Add a pinch of smoked paprika or a dash of chili oil to amp up the flavor.
• Make it gluten-free: Use gluten-free rigatoni or any other gluten-free pasta you prefer.

How to Store Leftovers

Once the pasta has cooled to room temperature, transfer it to an airtight container and store it in the refrigerator for up to 3 days. When reheating, add a splash of cream or water to loosen the sauce and warm it gently on the stove or in the microwave to prevent drying out. For longer storage, you can freeze the pasta in a freezer-safe container for up to 1 month. Thaw overnight in the refrigerator before reheating.

FAQ

Can I make this dish dairy-free?

Absolutely! Substitute the heavy cream with coconut cream or any plant-based cream alternative, and use a dairy-free cheese or simply omit the cheese to keep it creamy and delicious.

What is a good alternative to prosciutto?

For a similar salty, savory flavor, you can use thinly sliced turkey prosciutto or turkey bacon. Both provide a great texture and taste that complements the mushrooms well.

Can I prepare this recipe ahead of time?

Yes, you can prepare the sauce and cook the pasta ahead of time. Store them separately in the refrigerator and combine them just before serving. This helps maintain the pasta’s texture and flavor.

What type of mushrooms work best for this recipe?

Cremini, white button, or baby bella mushrooms are ideal as they have a firm texture and rich flavor that pairs perfectly with the creamy sauce and prosciutto.

Conclusion

Rigatoni Pasta with Mushrooms and Prosciutto is a delightful dish that brings together simple ingredients in a way that feels indulgent and special. It’s perfect for those who love bold flavors and comforting textures, and its ease of preparation makes it a fantastic option for busy weeknights or weekend dinners. With its creamy sauce, savory meat substitute, and hearty mushrooms, this recipe is sure to become a favorite in your pasta repertoire. Give it a try and enjoy a taste of Italy right in your own kitchen!