6 oz Prosciutto, sliced
4 oz whole milk Mozzarella, diced
1 cup cream
1 pound Rigatoni
6 oz freshly grated Parmigiano Reggiano
2 tablespoons butter
Place the ham and mozzarella in a saucepan.
Add the cream
and Parmigiano Reggiano.
Turn on the heat to low and cook for
a few minutes until the cream is slightly reduced.
rigatoni into boiling salted water and cook until al dente (firm to
Transfer to a butter smeared
Add the sauce and toss thoroughly.
Place in a
preheated oven at 400 degrees and bake for 15 minutes.
to settle for a few minutes until serving.
Serves 4 to 6 people.