Rigatoni Pasta with Mushrooms and Prosciutto
This Rigatoni Pasta with Mushrooms and Prosciutto is a comforting and elegant dish combining earthy mushrooms, savory turkey prosciutto, and a creamy sauce, perfect for weeknight dinners or special occasions.
Servings: 4 servings
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
Instructions
- 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.
- 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.
- 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.
- 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.
- (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.
- 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.
- 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.
- 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.
- 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.
Equipment
- Large pot
- Large Skillet
Notes
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. For 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.