This blog post is dedicated to the very small, but ever prevalent part of my DNA, which is Italian. It’s not my first pasta dish and rest assured it’s not my last. As the last bites of this mezze maniche with ricotta and prosciutto hit my mouth, my stomach pleaded to stop but my mouth had just begun! Thick but creamy, simple and bold tasting is this pasta recipe. It’s easy to put together and perfect for a dinner date night for two or a family fanfare. Plan ahead and find mezze maniche pasta here: Garofalo Mezze Maniche. Feel free to use any Rigatoni or Penne with this dish if you can’t find Mezze Maniche local or prefer bypassing having to order online. Buno Appetito!
Mezze Maniche with Ricotta and Prosciutto
Ingredients
- 4 oz. prosciutto
- 1 tbsp. olive oil
- 8 oz. ricotta cheese
- 5 oz. Parmigiano Reggiano cheese, + additional cheese for sprinkling
- 1 cup pasta water
- sea salt
- ground pepper
- 2 tbsp parsley for topping
Prepare
- Stack and cut prosciutto into cubes and saute with 1 tbsp olive oil in a pan until just crisped and browned. Remove from heat, place in small bowl, and set aside.
- Using same pan, pour in four cups of water and 2 tbsp salt, and oil and bring to a boil. Once boiling, pour in mezze maniche pasta for six minutes, while stirring to avoid sticking to bottom of pan, until al dente.
- While pasta is boiling grate Parmigiano-Regianno cheese into bowl and mix with 1 tsp salt, ground pepper, and ricotta.
- Once there is still some water at the bottom of the pan, stir in cheese mixture until all the pasta is coated with it.
- Sprinkle additional Parmigiano-Reggiano, salt, and pepper to taste along with chopped parsley. Serve immediately and enjoy!
