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
Mollie is the best-selling author of many (mostly) vegetarian cookbooks, including the original Moosewood Cookbook, The Enchanted Broccoli Forest, and a trilogy of cookbooks for kids. Her most recent title is Get Cooking : 150 Simple Recipes to Get You Started in the Kitchen.
