1 pound rigatoni
4 shallots
1/3 pound thinly sliced Mike's Deli prosciutto
olive oil
salt & pepper


Boil water add salt and cook pasta al dente 8-10 minutes.
Meanwhile peel and finely dice the shallots.
Julienne Prosciutto – cut into thin strips.
Heat sauté pan and sauté slowly until prosciutto releases its oil.
Allow to become slightly crunchy, then remove from pan.
Add shallots and sauté until lightly browned.
In large mixing bowl, toss pasta, shallots, prosciutto, olive oil and salt and pepper to taste.
This pasta can be enjoyed warm or at room temperature.