Creamy Prosciutto and Broccoli Rigatoni

Creamy prosciutto broccoli rigatoni is a symphony of flavors and textures, combining creamy, savory, and fresh elements into one harmonious dish. It's perfect for a comforting dinner that feels indulgent yet includes a portion of vibrant greens, marrying indulgence with a touch of wholesomeness.

The crispy prosciutto adds an extra layer of texture combined with the broccoli. I sprinkle on top a bit of red pepper chili flakes for an extra kick. Dive into this recipe!

I forgot to add, the best part of this recipe is that it is all cooked in one pot!

Ingredients:

• 1 package prosciutto

• 1 lb package of rigatoni pasta

• 2 cups broccoli, chopped

• 2 cups heavy cream

• 3 oz cream cheese

• 1 shallot, chopped

• 3 cloves garlic, minced

• 1 tbsp dijon mustard

• 1 tbsp italian seasoning

• 1/2 cup shredded parmesan

• Salt and pepper to taste

Directions:

1. Start by heat a large deep pot on medium-high heat with a little bit of olive oil.

2. Cook prosciutto slices in batches making sure they become crispy. Add more oil in the pot a long the way if needed. Set aside.

3. Add 2 tbsp of butter to same pot and shallot and garlic for two minutes. Then add Italian seasoning and salt and pepper. Cook for an additional 3 minutes.

4. Add 4 cups of water to pot and bring to a boil.

5. Add package of rigatoni and cook in boiling water stirring occasionally to make sure they don't stick to bottom of pan. Cook for 8 minutes then add chopped broccoli and cook for an additional 3 minutes. Your pasta will be al dente.

6. Remove from heat and add heavy cream, cream cheese, parmesan, dijon mustard and more salt and pepper if desired.