Mezzi Rigatoni with Peas, Prosciutto and Cream

Mezzi Rigatoni with Peas, Prosciutto and Cream... this is a great dish to make at any time of the year!

Mezzi Rigatoni with Peas, Prosciutto and Cream


For 4 Person(s)

For the Pasta:

  • 1 pound Mezzi Rigatoni pasta
  • 2 medium shallots chopped
  • 10 ounces frozen baby peas thawed or fresh if they are in season
  • 4 ounces prosciutto, cubed (if the prosciutto is sliced it can be juliened or cut into strips)
  • 2 cups heavy cream
  • 3 tablespoons extra virgin olive oil
  • 1 cup grated Pecorino Romano cheese
  • black pepper, to taste

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  1. Cook Pasta in salted boiling water until slightly under Al Dente.
  2. In a large Saute Pan heat the Oil and saute the shallots until crisp at the edges.
  3. Add the Prosciutto and saute another 2-3 minutes.
  4. Add the peas and the heavy cream and bring to a quick boil for about a minute just until it all comes together.
  5. Add the Pasta and the grated cheese to the saute pan and toss together 1-2 minutes.
  6. Serve immediately with fresh cracked Black Pepper and more grated cheese if desired.

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