Recipes // Main Dish Pasta // Mezzo Rigatoni Con Prosciutto Di Parma E Pommodorini

Mezzo Rigatoni Con Prosciutto Di Parma E Pommodorini

By Chef Vic Rallo


  • 1 lb. dry mezzo rigatoni pasta
  • 1 pint local heirloom cherry tomatoes cut in half
  • Prosciutto di Parma 2 ounces julienned
  • ½ Spanish onion diced fine
  • Fresh basil
  • Partanna olive oil
  • Salt and fresh ground pepper
  • Grated Parmigiano Reggiano
  • Sauté ingredients on medium heat


  1. In 8 quart sauce pan boil water with I tablespoon of salt and 1 tablespoon olive oil
  2. Prepare to boil pasta follow cooking instructions on package I klike to deduct 30 seconds to insure pasta is al dente.
  3. In 12 inch sauté pan over medium heat add two tablespoons of olive oil, sauté ½ diced onion and julienned Prosciutto di Parma until onions start to brown. Add pasta water if pan starts to get dry.
  4. Add halved heirloom tomatoes to sauté pan. Toss until tomatoes begin to melt 3-5 minutes.
  5. Add julienne fresh basil
  6. Season with salt and pepper
  7. Plate in flat bowl, grate Parmigiano Reggiano to taste.
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