Mezzi rigatoni with Jaya Prosecco brut doc & ham

Melt the butter in a large frying pan over medium heat. Add the ham and cook for about 2 minutes.

Add JAYA Prosecco Brut DOC and let it reduce for 1-2 minutes and season with salt and black pepper. Stir and add the cream and sour cream.

At this stage, bring a large saucepan of salted water to the boil and cook the pasta until “al dente”.

Add some pasta water to the sauce and stir.

When the pasta is “al dente”*, you can drain the pasta and keep some pasta water on the side for later. Switch off the heat completely then add the pasta to the sauce along with a bit of the pasta water and mix it well on the heat. Stir everything together, adjust the seasoning to taste and serve it.


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