Antipasto Rigatoni


  • 0.25 cup(s) sun-dried tomato pesto
  • 1 pound(s) rigatoni
  • 3 tablespoon(s) extra-virgin olive oil
  • 1.5 teaspoon(s) chopped rosemary
  • 0.5 pound(s) thinly sliced cured Italian meats—including salami
  • 1 medium red onion
  • 0.25 cup(s) freshly grated Parmigiano-Reggiano cheese
  • + 1 more ingredients
    • 4 clove(s) garlic

In a large skillet, heat the olive oil. Add the onion and cook over moderate heat until softened, about 7 minutes. Add the garlic and cook until golden, about 5 minutes. Add the rosemary and cured meats and cook over moderately high heat, stirring a few times, until sizzling, about 3 minutes. Rem...

View full recipe at Food & Wine


Best Wine Deals

See More Deals

Snooth Media Network