Italian Sausage Riggatoni with Prosciutto and Capocolo
"riggatoni, italian sausage, romano cheese, prosciutto, capocolo "
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An indulgent Italian pasta dish with spicy sausage, salty prosciutto, and savory capocolo, all tossed with riggatoni and topped with freshly grated Romano cheese. A true comfort food that will transport you to Tuscany with every bite.
ingredients
- 1 pound rigatoni pasta
- 1 lb Italian sausage, casing removed
- 6 slices prosciutto, diced
- 6 slices capocolo, diced
- 1 cup freshly grated Romano cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
steps
- 1.
Fill a large pot with water, add salt, and bring to a boil. Cook the rigatoni according to the package directions.
- 2.
In a large skillet, heat the olive oil over medium-high heat. Add the sausage and cook until browned and crumbled, about 5-7 minutes.
- 3.
Add the prosciutto and capocolo to the pan and cook for an additional 3-4 minutes.
- 4.
Drain the rigatoni and add it to the skillet with the sausage mixture. Toss to coat the pasta evenly.
- 5.
Sprinkle grated Romano cheese over the top and serve hot.
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