Creamy Rigatoni with Prosciutto & Basil Pesto

Name: Creamy Rigatoni with Prosciutto & Basil Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g dried rigatoni; 300 ml pure cream; 200 ml sour cream; 100 g basil pesto; 1 medium brown onion, halved and sliced; 2 rashers bacon, thinly sliced; 100 g Proscuitto, roughly chopped; 1/2 cup semi-sundried tomatoes, chopped; 300 g button mushroom, halved and sliced; 2 Roma tomatoes, diced; 1 stalk Spring onion, sliced; 60 g mix baby spinach & rocket leaves; 2 Tbsp grated Parmesan; 1 knob butter, for frying; 1 drizzle olive oil, for frying; to taste Cracked black pepper

Servings: persons

500 g dried rigatoni
300 ml pure cream
200 ml sour cream
100 g basil pesto
1 medium brown onion, halved and sliced
2 rashers bacon, thinly sliced
100 g Proscuitto, roughly chopped
1/2 cup semi-sundried tomatoes, chopped
300 g button mushroom, halved and sliced
2 Roma tomatoes, diced
1 stalk Spring onion, sliced
60 g mix baby spinach & rocket leaves
2 Tbsp grated Parmesan
1 knob butter, for frying
1 drizzle olive oil, for frying
to taste Cracked black pepper

1
Cook your pasta as per package directions, strain and set aside.
2
Prep ingredients and set aside.
3
In a large pan (or use the same pot as pasta was cooked in), heat a knob of butter and a drizzle of olive oil over high heat.
4
Add bacon, prosciutto, onion and sundries tomatoes.
5
Cook until bacon has started to brown (3 or 4 minutes) and prosciutto has crisped up a little.
6
Now add mushrooms and cook, stirring, for a further 2 minutes.
7
Now for the tomatoes and Spring onion- stir in until heated.
8
Now stir in your creams and basil pesto.
9
Once the sauce has heated through, remove from heat and throw your greens over the top.
10
Grate some Parmesan over the top and you are ready to put it all together.
11
Return pasta to pot over heat.
12
Add sauce and well until combined and heated through.
13
Serve!

1116

kcal

Calories

105

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 500 g dried rigatoni, 300 ml pure cream, 200 ml sour cream, 100 g basil pesto, and more.

Yes, Creamy Rigatoni with Prosciutto & Basil Pesto falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!