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                                                                                                 10 Nevis Street, Petone, Wellington, NZ. Tel. 04 566-9303


Rummo Penne Rigate with Parma Ham and Traditional Balsamic Vinegar

Serves 6

  • 500g Rummo Penne Pasta
  • 150g Parma Ham - cut in strips of thickness 2-3mm
  • 60g Parmigiano-Reggiano Cheese - grated
  • 60ml Balsamic Vinegar Modena
  • 4 sprigs Thyme
  • Salt

Cook the pasta "al dente" in boiling salted water. Meanwhile, melt the butter in a non-stick frying pan.

Add the Parma ham and allow to brown for 2 minutes, then sprinkle with the balsamic vinegar and continue to cook for another 3-4 minutes, so that the sauce becomes a little syrupy.

Drain the pasta, add it to the sauce with the leaves from the thyme.

Garnish with parmigianino-reggiano cheese.

Buon appetito!

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