Ham and Peas Rigatoni

This creamy, savory pasta dish is an old family favorite in Chef Bruno’s household.


Hello, my readers! This month’s dish is very simple and can be made in your kitchen quickly. It’s a pasta dish featuring ham, peas, onions and mushrooms. I first started making this dish for my family years ago, and it became one of their favorites. So I then decided to make it for the restaurant that I owned at the time. Now I think you should add it to your menu as well.

You can make this dish with your choice of shell pasta, but I prefer rigatoni. Its grooves and holes go perfectly with any creamy sauce. All in all, this is a hearty, savory comfort-food dish that your customers will enjoy and ask for all the time. Mangia!



1¼ c. rigatoni (or other medium-size shell pasta)

1 tsp. margarine

½ c. chopped onions

1½ c. fresh mushrooms, sliced

1 oz. ham, cut into strips

1 tbsp. flour

½ c. milk

½ c. frozen peas

2 tbsp. grated Romano cheese



Cook the pasta according to package directions. Melt the margarine in a saucepan over medium heat. Add the mushrooms and ham and sauté for about five minutes. Add the flour and stir gradually into the mix, then add the milk. Bring the mixture to a boil, stirring constantly. Reduce the heat to medium-low and add the peas. Cook until peas are soft and the sauce thickens. Toss the pasta with the sauce and add the Romano cheese on top.  


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