Rigatoni with Prosciutto and Parmesan

This is a super easy pasta that can easily be doubled so that it feeds a lot of people without costing a lot of money--perfect for nights when we have my big family over for dinner!

1 lb. rigatoni pasta
1/4 cup extra-virgin olive oil
1 shallot, chopped
1/2 cup chicken broth
1 cup finely grated parmesan cheese
2 oz. prosciutto, cut into 1/4 inch strips
Salt and pepper

In a pot of boiling, salted water, cook the pasta until al dente. Drain pasta. Meanwhile, in a large skillet, heat the olive oil over medium-high heat. Add the shallot and cook, stirring, until softened, about 2 minutes. Add the chicken broth, bring to a boil, then lower the heat to medium. Add the pasta and toss. Remove the skillet from the heat and stir in parmesan cheese and prosciutto. Season with salt and pepper; toss. Top with more cheese.

Source: Everyday with Rachael Ray magazine