by kaykay
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my 9 recipes »
kaykay's Notes:
Expand1 pound mezzi rigatoni or rigatoni Ask a question about this ingredient
1/2 pound prosciutto, thick cut and cut into 1/4 inch x 3/4 to 1 inch pieces Ask a question about this ingredient
2 tablespoons unsalted butter Ask a question about this ingredient
2 cloves garlic minced Ask a question about this ingredient
1 cup low salt chicken broth Ask a question about this ingredient
1/3 cup white wine Ask a question about this ingredient
10 ounces marinated mozarella (braided), coursely chopped Ask a question about this ingredient
chopped italian parsley or capers Ask a question about this ingredient
Cook rigatoni in amply salted water to al dente per package instructions. Drain, but do not rinse.
Ask a question about this stepIn a large saucepan, ideally 3-4 inches deep, saute prosciutto over medium-high heat for 2-3 minutes.
Ask a question about this stepAdd butter. Once melted, add minced garlic and cook for about 1 minute.
Ask a question about this stepAdd chicken broth, wine, and rigatoni. Stir.
Ask a question about this stepStir in chopped mozarella and cover for 2-3 minutes. Stir until mozarella is melted.
Ask a question about this stepSeason generously with ground black pepper. Season with salt to taste.
Ask a question about this stepIf desired, sprinkle with chopped Italian parsley or capers and freshly grated parmiagiano reggiano.
Ask a question about this step
Marion is the Paulette Goddard Professor of Nutrition, Food Studies, and Public Health at NYU and the author of several books on food policy, including Safe Food and What To Eat.
