Ingredients: 

1 lb rigatoni

1 lb mushrooms 

1 small onion, chopped

1 large garlic clove, chopped

3 TBSPs tomato paste

1 1/4 cup heavy cream

1/2 cup }grated Parmesan 

6 thin slices of Prosciutto, crisped and crumbled (see Tips)

2 TBSPs olive oil 

Salt and pepper to taste 

Chopped parsley (optional)

Directions:

Clean mushrooms and slice them evenly.

Set aside.

Bring a pot of water to a boil.

Meanwhile, place olive oil, chopped onion and garlic in a large sauté pan.

Place over medium flame until garlic is lightly golden.

Add the mushrooms and sprinkle with salt.

Sauté until mushrooms are soft, stirring often.

Throw pasta in the boiling water. 

Add salt and stir.

While pasta is cooking, add tomato paste to the mushrooms and stir, sautéing over medium-low flame.

Add cream and a little ground pepper.

Simmer a couple minutes to thicken into a creamy sauce.

Cook pasta al dente according to package directions.

Drain and add to mushroom sauce in sauté pan.

Stir well.

Add grated cheese and chopped parsley, if using.

Stir to coat pasta evenly. 

Serve topped with crumbled crispy prosciutto.

Serves 6. 

TIPS:

Everyone loves crispy bacon but have you ever had crispy prosciutto? Yum! Just place thinly sliced prosciutto on a parchment paper-lined cookie sheet and cook at 400 degrees in oven for 10 to 15 minutes until crisp.

If you want to make this recipe vegetarian, just omit the prosciutto and top with additional chopped parsley.

You can use any short pasta type you prefer but make sure it’s pasta with ridges because the sauce will stick better to the pasta.