Mezzi Rigatoni Di Verona

• 1 pound mezzi rigatoni or rigatoni
• 1/2 pound prosciutto, thick cut and cut into 1/4 inch x 3/4 to 1 inch pieces
• 2 tablespoons unsalted butter
• 2 cloves garlic minced
• 1 cup low salt chicken broth
• 1/3 cup white wine
• 10 ounces marinated mozarella (braided), coursely chopped
• chopped italian parsley or capers
• parmesan cheese

1. Cook rigatoni in amply salted water to al dente per package instructions. Drain, but do not rinse.
2. In a large saucepan, ideally 3-4 inches deep, saute prosciutto over medium-high heat for 2-3 minutes.
3. Add butter. Once melted, add minced garlic and cook for about 1 minute.
4. Add chicken broth, wine, and rigatoni. Stir.
5. Stir in chopped mozarella and cover for 2-3 minutes. Stir until mozarella is melted.
6. Season generously with ground black pepper. Season with salt to taste.
7. If desired, sprinkle with chopped Italian parsley or capers and freshly grated parmiagiano reggiano.

mezzi rigatoni, unsalted butter, garlic, chicken broth, white wine, mozarella, italian parsley, parmesan cheese

Taken from food52.com/recipes/5200-mezzi-rigatoni-di-verona (may not work)