Antipasto Rigatoni

1. 1

   In a large skillet, heat the olive oil.

2. 2

   Add the onion and cook over moderate heat until softened, about 7 minutes.

3. 3

   Add the garlic and cook until golden, about 5 minutes.

4. 4

   Add the rosemary and cured meats and cook over moderately high heat, stirring a few times, until sizzling, about 3 minutes.

5. 5

   Remove from the heat.

6. 6

   In a large pot of boiling salted water, cook the rigatoni until al dente.

7. 7

   Drain, reserving 1 cup of the cooking water.

8. 8

   Return the rigatoni to the pot.

9. 9

   Add the meat mixture, pesto and the reserved pasta water and cook over high heat, stirring, until the pasta is thoroughly coated, about 2 minutes.

10. 10

    Turn off the heat.

11. 11

    Stir in the 1/4 cup of cheese and season with salt and pepper.

12. 12

    Spoon the rigatoni into bowls and serve, passing more grated cheese at the table.

* Per serving · 4 servings · Values may vary.

No additional tips available.