Rigatoni with Prosciutto, Mozzarella and Parmesan

I love pasta but Scott is not a huge fan, especially of small pasta, he prefers the large pasta with plenty of flavoursome sauce.

I had a few things in the fridge that needed to be used, so I bought a packet of large rigatoni pasta and a bottle of chunky vegetable pasta sauce.

And added them together with some leftover prosciutto, mozzarella, capsicum and fresh basil. A quick and easy week night tea using leftovers from the fridge.

Ingredients

500g rigatoni pasta

4-5 slices prosciutto, cut into pieces

1 red capsicum, chopped

2 cloves garlic, crushed

700g pasta sauce

1/2 cup fresh basil, chopped

200g mozzarella, torn into chunks

1/4 cup parmesan, grated

Method

1. Cook pasta according to packets directions.

2. Heat 1-2 tbsp olive oil in a wok or deep frying pan over a medium heat. Add prosciutto. Cook for 2-3 minutes, add capsicum, continue cooking for a further 1-2 minutes, then add garlic, stir fry for 1 minute. Add sauce and cook until heated through.

3. Drain pasta. Add to pasta sauce mix. Stir to combine. Remove pan from heat. Add mozzarella and basil and toss to coat. Season to taste. Sprinkle with parmesan.

And there was plenty leftover for Darren's lunch next day.

Comments

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