Rigatoni “Prince of Naples”

Servings:

6 to 8

Quantity

Ingredients

3 tablespoons

Extra-virgin olive oil

8 each

Garlic cloves, sliced

2 ounces

Shallots, sliced

1 each

Medium onion, sliced

1/4 pound

Prosciutto, 1/4-inch dice

1/4 cup

Low-sodium chicken broth

2, 14.28 ounce cans

Carmelina ‘e…San Marzano^® Italian Whole Peeled Tomatoes, blended

To taste

Salt, pepper, oregano, red pepper

12 leaves

Fresh basil

1 pound dry

Rigatoni Pasta, cooked al dente

8 ounces

Buffalo mozzarella, cubed

1/4 cup

Parmesan, grated

In a large sauté pan, heat oil over medium heat. Add garlic and sauté until golden brown. Add shallots and onion, and continue to cook until soft, about 3 minutes. Add prosciutto and sauté for an additional 3 minutes. Pour in chicken broth, increase heat to medium high, and cook until the liquid is reduced by half; stirring occasionally. Add in Carmelina ‘e…San Marzano^® Italian Whole Peeled Tomatoes in Puree. Season to taste with salt, pepper, oregano, red pepper and fresh basil. Stir to combine. Bring sauce to a simmer and continue to cook for 25 to 30 minutes. Remove sauce from heat. Check seasoning and toss sauce over rigatoni pasta, folding in to combine. Fold in Mozzarella and Parmesan cheeses. Garnish with additional Parmesan and fresh chopped basil if desired.

* Recipe created by Chef Michael DeGeorgio on behalf of Mangia, Inc