Rigatoni with Mushrooms and Prosciutto di Modena


  • 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


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.

The quantities indicated are enough for four people.