Author Notes
Some years ago, there used to be a popular cafe in downtown Palo Alto (CA), Cafe Verona, that served a pasta that inspired this recipe. Unfortunately, the restaurant burned down and was unable to rebuild. This is a very simple dish, but the mozarella plays a staring role, adding creaminess. The twist is that the spices from the marinade add a zing. Ask the deli counter to cut the proscuitto into thick slices for you (about 1/8 inch). —kaykay
Ingredients
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1 pound
mezzi rigatoni or rigatoni
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1/2 pound
prosciutto, thick cut and cut into 1/4 inch x 3/4 to 1 inch pieces
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2 tablespoons
unsalted butter
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2
cloves garlic minced
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1 cup
low salt chicken broth
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1/3 cup
white wine
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10 ounces
marinated mozarella (braided), coursely chopped
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chopped italian parsley or capers
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parmesan cheese
Directions
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Cook rigatoni in amply salted water to al dente per package instructions. Drain, but do not rinse.
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In a large saucepan, ideally 3-4 inches deep, saute prosciutto over medium-high heat for 2-3 minutes.
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Add butter. Once melted, add minced garlic and cook for about 1 minute.
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Add chicken broth, wine, and rigatoni. Stir.
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Stir in chopped mozarella and cover for 2-3 minutes. Stir until mozarella is melted.
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Season generously with ground black pepper. Season with salt to taste.
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If desired, sprinkle with chopped Italian parsley or capers and freshly grated parmiagiano reggiano.
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