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First Courses: DRIED PASTA

RIGATONI AL PROSCIUTTO COTTO Rigatoni with Boiled Ham

Mail this recipe to a friend!	6 ounces boiled ham, diced 4 ounces whole milk mozzarella, diced 1 cup cream 1 pound rigatoni 6 ounces freshly grated Parmigiano-Reggiano® Salt 2 tablespoons butter	See Also:      Pasta      Dry Pasta: Rigatoni      Cheeses      Mozzarella di Bufala Campana DOP      Parmigiano Reggiano® DOP      Wine Pairings      Aglianico del Taburno DOC      Cesanese del Piglio DOC      Cesanese di Affile DOC      Cesanese di Olevano Romano DOC      Dolcetto di Diano d'Alba DOC      Gabiano DOC      Sangiovese di Romagna DOC      Terreni di San Severino DOC
	Put the ham and mozzarella in a saucepan. Add the cream and Parmigiano-Reggiano. Turn on the heat to low and cook for just a few minutes until the cream is slightly reduced. Drop the rigatoni into the boiling salted water and cook until "al dente" (firm to the bite); drain immediately. Transfer to a butter smeared baking dish, add the sauce and toss thoroughly. Place in an oven preheated to 400 F and bake for 15 minutes. Allow to settle for a few minutes before serving. Serves 4-6

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