Mezzi Rigatoni with Peas, Prosciutto and Cream

Another awesome authentic Italian recipe from the Cooking with Nonna's website! This Mezzi Rigatoni with Peas, Prosciutto and Cream recipe is sure to be a hit with everyone in your family! Who doesn't love a creamy pasta recipe every once in a while? Especially with prosciutto and cream! This pasta recipe couldn't be any easier to make, you could have it ready in less than 20 minutes, and we all love a quick home made comfort food meal on nights we don't feel like putting together anything elaborate!

This recipe comes to us from Rossella Rago who is the creator and host of the Cooking with Nonna website. Other users can post recipes to add to the long archive of authetnic Italian food, the users on the site are called La Famiglia for family in Italian. It's a great place where people from all over to connect and learn authentic Italian recipes that were passed down from generation to generation. Rossella Rago grew up watching her mom and Nonna Roman cook all the time and was always wanting to help out, so as she grew older and her love of cooking and Italian cuisine grew , she decided to start up this website to help bring all the Nonnes' recipes to life again! What a great idea!

The pasta used in this recipe, mezzo rigatoni, comes from the Campania region of Southern Italy, and is shorter than normal rigatoni. This pasta is best used with meat and thick sauces just like this cream sauce, that will stick to the ridges of the pasta adding amazing flavour to every bite! The Pecorino Romano Cheese would be an awesome touch and would just add so well to the creaminess!

The ingredients you will need for this Mezzo Rigatoni pasta recipe include rigatoni pasta, chopped shallots, frozen baby peas thawed or fresh if in season, cubed prosciutto, heavy cream, extra virgin olive oil, grated pecorino romano cheese and cracked black pepper.

To start the pasta recipe, cook the pasta in salted boiling water until slightly under Al Dente. Then in a large frying pan heat some oil and salute the shallots until they are crisp at the edges. Then add the Prosciutto and saute for another two to three minutes. Then add the peas and the heavy cream and bring to a boil for approximately a minute. Next add the pasta and the grated cheese to the frying pan and mix together for a couple of minutes. Then serve immediately with some fresh cracked black pepper and more grated cheese.

On this recipe site you will find lots of traditional authentic Italian recipes that have been passed down from generations of Italian grandmothers and Nonna's from all the regions of Italy. Growing up there was always something on the stove at Rosella house. Rosella Rago is a first generation Italian American from Bensonhurst, Brooklyn. Rossella Rago is the host of the all new online cooking show and food webisode serie of the same name, Cooking with Nonna. Rossella was born into a family of food lovers and cooks. You will love watching the step by step video recipe tutorials by Rosella Rago and Italian grandmothers from all over Italy. It's like having a free Italian cooking class right in your living room or kitchen!

On the recipe site you will find recipe like grilled balsamic chicken with mushrooms over bow ties recipe, homemade four cheese ravioli recipe, fusilli with cauliflower and tomato sauce recipe, butternut squash ravioli and more. You will also find all sorts of appetizer recipes, main dish recipes, Italian dessert recipes, drink recipes, soup recipes and plenty more.