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Baked Rigatoni with Speck Prosciutto and Mushrooms



Quantity Ingredient
125 g pkg. Piller’s Charcuterie Speck Prosciutto, diced
15 ml (1 Tbs.) extra virgin olive oil
1 onion, diced
3 garlic cloves, minced
750 ml (3 cups) cremini mushrooms, sliced
7 ml (1 ½ tsp.) dried basil
2 ml (½ tsp.) pepper
1 ml (¼ tsp.) salt
125 ml (½ cup) white wine
796 ml (28 oz.) can diced tomatoes
30 ml (2 Tbs.) tomato paste
75 ml (⅓ cup) whipping cream
1.25 L/375g (5 cups/12 oz.) rigatoni pasta
60 ml (¼ cup) fresh parsley, chopped
125 ml (½ cup) Parmesan cheese, grated



In a large skillet, heat oil over medium-high heat, sauté prosciutto until golden, about 4 minutes. Add onion, garlic, mushrooms, basil, pepper and salt; sauté until mushrooms are golden, about 6 minutes. Add wine; boil until almost no liquid remains, about 1 minute. Add tomatoes, stir in tomato paste and bring to boil. Reduce heat and simmer for 20 minutes. Add cream; simmer until thickened, about 5 minutes.

In large saucepan of boiling salted water, cook pasta until tender but firm, about 10 minutes. Drain and return to pot. Add sauce and parsley; toss to coat.

Transfer to 2.5 L (10 cup) oval baking dish. Sprinkle with Parmesan cheese. Bake in 375°F (190°C) oven until bubbly, about 30 minutes.

Make ahead: Prepare and refrigerate unbaked dish for up to 24 hours before baking