Ingredients

• 400 gr of rigatoni
• 250 gr of Prosciutto di Modena
• 200 gr of porcini mushrooms
• 2 cloves of garlic
• 1 sprig of rosemary
• 1 sprig of marjoram
• 1 glass of Marsala
• 4 spoons of oil
• salt
• pepper

Preparation

Peel and cut the porcini mushrooms into strips. In a pan, brown the peeled garlic cloves in oil, add the fragrant herbs, mushrooms, pepper; then wet with Marsala and let it evaporate. Cook for 15 minutes.

2 minutes from the end of cooking add the Prosciutto di Modena into strips. In the meantime, boil the rigatoni in boiling salted water, drain and season with the prepared sauce.