Rummo Penne Rigate with Parma Ham and Traditional Balsamic Vinegar
- 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
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.