Smoked Prosciutto, Rapini and Orange Zest Rigatoni

  • Preparation 20 MIN
    Cooking 20 MIN
  • Servings 4



  1. In a large pot of lightly salted boiling water, cook the pasta until al dente. Drain and oil lightly. Set aside.
  2. Meanwhile, cut the prosciutto slices in half lengthwise then slice into strips.
  3. In a large skillet, brown the prosciutto and onion in the oil. Add the rapini, garlic, and red pepper and cook until the rapini is tender. Add the pasta, cheese, and orange zest. Stir to coat and heat through. Adjust the seasoning. 


Speck is similar to prosciutto, the Italian ham, but it is smoked. The prosciutto that we buy here is salty and raw, while in Italy there is a distinction between prosciutto crudo, raw, and prosciutto cotto, cooked. If you find it whole, have it cut into ½-cm (¼-inch) thick slices, then cut it into small pieces. Otherwise, go for a good quality Italian prosciutto.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.