Malma Chifferi rigati with prosciutto di Parma

Chifferi rigati with prosciutto di Parma


  • 200 g of chifferi rigati
  • 3 large tomatoes (skinned)
  • 2 garlic cloves
  • 50 g of prosciutto di Parma (3-4 slices)
  • 2 spoons of olive oil
  • 1/2 chilli pepper


To decorate: green onions, parmesan, basil leaf.


Cut the tomatoes in cubes and heat on a pan with finely chopped garlic. After a while pour olive oil and add chilli pepper (remove seeds and chop finely). At the end, add prosciutto di Parma cut in thin stripes and continue heating for another 2-3 minutes. Add boiled pasta and mix. Put on a plate and decorate.

A perfect complement: dry red whine with distinctive taste.

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