Crisp Prosciutto Rigatoni with Spinach

Ingredients

For 4 servings

• prosciutto8 oz
• rigatoni10 oz
• baby spinach6 cup
• cherry tomatoes2 cup
• goat cheese4 oz
• parmesan cheese4 tbsp
• garlic4 clove
• fresh basil8 sprig
• red pepper flakes½ tsp
• olive oil2 tbsp
• salt1 tsp
• black pepper½ tsp

You'll need

pot · skillet

Method

1. 1

   Boil rigatoni in well-salted water. Save a cup of the water.

   12 min · boil

2. 2

   Fry prosciutto in a dry pan until it crisps, 3 minutes. Set aside.

   4 min · fry

3. 3

   Add oil, garlic, and pepper flakes. Cook 1 minute, no colour on the garlic.

   2 min · saute

4. 4

   Add tomatoes and press them until they burst, 5 minutes.

   6 min · saute

5. 5

   Toss in pasta, spinach, goat cheese, and splashes of pasta water.

   4 min · saute

6. 6

   Stir hard until the sauce turns glossy and clings to the rigatoni.

   2 min · saute

7. 7

   Crumble prosciutto over with basil and parmesan.

   2 min · rest