Rigatoni Pasta With Ham And Mushroom Sauce

Imported by CMRad

Pasta with a creamy ham and mushroom sauce, ready in 20 minutes or less.

Original Recipe
Dinner
Servings: 1
Prep Time: 5 min
Cook Time: 15 min
Total Time: 20 min
Ingredients
  • Olive Oil
  • 1/2 Sweet Onion, Finely Chopped
  • 1 Lb Thinly Sliced Button Mushrooms
  • 1/4 Cup White Wine Vinegar
  • 1/2 Cup White Grape Juice
  • 1 1/4 Cup Heavy Cream
  • 1 Cup Water
  • 300 G (Approx 1 Cup) Thinly Sliced Cooked Ham, Rough Chopped
  • 100g (Approx 1/2 Cup) Parmigiano Reggiano, Freshly Grated
  • Freshly Ground Black Pepper
  • Salt To Taste
  • 1 Lb Rigatoni Pasta
Instructions
  1. Bring a liter of water to the boil, add 1 tsp salt and add the pasta to boil as you cook the sauce.
  2. Heat 3 tablespoons of olive oil over medium heat, sauté the onions for about 1 minute or until soft then add in the mushrooms to cook for 5 minutes or until they start to shrivel and brown. That's when you pour in the white wine vinegar+white grape juice to deglaze, it will not all evaporate so after 30 seconds pour in the heavy cream plus water.
  3. After the sauce starts to bubble, add in the torn ham and stir. Leave the sauce to cook another minute, just enough to heat up the ham.
  4. Take the sauce off the fire and sprinkle in the Parmigiano Reggiano and freshly ground black pepper.
  5. When the pasta is ready, drain and stir through the sauce.
  6. Serve with some extra Parmigiano Reggiano.
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