Monday, February 1, 2010

Rigatoni with Prosciutto & Parmesan

One word...YUM-O!

1# rigatoni pasta
1/4 c olive oil
1 shallot, chopped
1/2 c chicken broth
1 c Parmesan cheese
2 oz prosciutto, cut into 1/4 inch strips
salt & pepper

Cook pasta until al dente. Drain. Meanwhile, in a large skillet, heat the olive oil over medium-high heat. Add the shallot & cook, stirring until softened, about 2 minutes. Add the chicken broth, bring to a boil, then lower the heat to medium. Add the pasta & toss. Remove the skillet from the heat & stir in 1 cup cheese & the prosciutto. Season with salt & pepper, toss. Top with more cheese.

Recipe courtesy: Rachael Ray magazine

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