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Crisp Prosciutto Rigatoni with Spinach
Italian

Crisp Prosciutto Rigatoni with Spinach

Prosciutto crisped like bacon, tossed through rigatoni with blistered tomatoes and melting goat cheese.

Total
25 min
Prep
10 min
Cook
15 min
Serves
4
  • quick
  • comfort

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

    12 min · boil

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

    4 min · fry

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

    2 min · saute

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

    6 min · saute

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

    4 min · saute

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

    2 min · saute

  7. Crumble prosciutto over with basil and parmesan.

    2 min · rest

Serving suggestion

The pasta water is the sauce — do not pour it all down the sink.

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