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.