Rigatoni with Porcini Mushrooms and Prosciutto di Modena
This elegant Italian pasta features earthy porcini mushrooms and premium Prosciutto di Modena PDO in a rich Marsala wine sauce. The combination of aromatic herbs like rosemary and marjoram creates a sophisticated flavor profile that's perfect for special dinners or when you want to impress guests. The Marsala wine reduces down to concentrate the flavors while the prosciutto adds a delicate saltiness that complements the meaty mushrooms. Using authentic Italian ingredients like PDO olive oil and prosciutto this dish beyond typical weeknight fare.
Ingredients
- 7 ounces porcini mushroomscremini mushrooms1:1
Similar earthy flavor
- 1 tablespoon Sale Marino di Trapani PGI salt
- 1 pound rigatoni pasta, Made in Italy
- 2 cloves garlic, minced
- 4 tablespoons Italian Extra Virgin Olive Oil PDO
- 1 sprig rosemary, finely chopped
- 1 sprig marjoram, finely chopped
- ¼ teaspoon pepper
- 5 ounces Marsala winedry white wine1:1
Different flavor profile
- ½ pound Prosciutto di Modena PDO, cut into strips
Instructions
- 1
Peel and cut mushrooms into strips
- 2
Bring a large pot of water to a boil and salt generously
- 3
Cook rigatoni according to package directions until al dente, then drain
- 4
Saute minced garlic in olive oil over medium heat for 1 minute, stirring constantly
- 5
Add rosemary, marjoram, and pepper to the garlic and stir to combine
- 6
Add mushrooms and Marsala wine to the skillet
- 7
Cook the sauce for 15 minutes, letting the wine evaporate
- 8
Add prosciutto 2 minutes before the end of cooking
- 9
Add rigatoni to the skillet and toss until well coated
- 10
Serve immediately
Tips
Use fresh porcini mushrooms if available, or substitute with cremini if porcini are unavailable
Reserve some pasta cooking water to loosen the sauce if needed when tossing
Add the prosciutto at the very end to prevent it from becoming tough
Good to Know
Refrigerate leftovers for up to 3 days. Reheat gently with a splash of pasta water or broth.
Sauce can be made up to 2 days ahead without the prosciutto. Add prosciutto when reheating.
Serve immediately while hot. Garnish with fresh herbs or grated Parmigiano-Reggiano if desired.
Common Mistakes
Don't add prosciutto too early or it will become tough and chewy
Don't let the garlic burn - keep stirring and reduce heat if needed
Substitutions
FAQ
Can I substitute dried mushrooms for fresh porcini?
Yes, use 1-2 ounces dried porcini soaked in warm water for 30 minutes. Reserve the soaking liquid to add to the sauce for extra flavor.
What can I use instead of Marsala wine?
Dry white wine or even chicken broth will work, though the flavor will be different. Use the same amount and let it reduce.
How long will this keep in the refrigerator?
Store covered for up to 3 days. The flavors actually improve overnight, but reheat gently to prevent the pasta from becoming mushy.