Mezzi Rigatoni with Peas, Prosciutto and Cream ___

Mezzi Rigatoni with Peas, Prosciutto and Cream


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


Cook Pasta in salted boiling water until slightly under Al Dente.

In a large Saute Pan heat the Oil and saute the shallots until crisp at the edges.

Add the Prosciutto and saute another 2-3 minutes.

Add the peas and the heavy cream and bring to a quick boil for about a minute just until it all comes together.

Add the Pasta and the grated cheese to the saute pan and toss together 1-2 minutes.

Serve immediately with fresh cracked Black Pepper and more grated cheese if desired.