- 1/2 pound rigatoni pasta
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons garlic, chopped
- 1/4 cup cippolini onion, sliced
- 1/4 cup country ham, thinly sliced and cut into strips
- 1 cup heavy cream
- 2 tablespoons basil, thinly sliced
- 2 tablespoons mint, thinly sliced
- Pecorino Romano, grated
This recipe is a simple and easy recipe you can whip together in seconds. It also offers you the opportunity to use any cured meat you may have scraps of, and it shows off the love affair between mint and basil.
Technique tip: Use medium-low heat when cooking the onions. You want they to soften gently, not burn.
Swap option: You can use prosciutto instead of country ham, or, any cured meat that you like. You can also use any other short pasta shape you like such as paccheri, ziti, penne or fusilli.
In a large pot, bring salted water to a boil. Cook pasta according to package directions.
In a large sauté pan, toast the garlic in the olive oil. When toasted, add the cippolini onions and cook until soft. Add the country ham and cook for thirty seconds, then add the cream and herbs.
Add the pasta, grate some of the Pecorino into the pasta. Toss and serve on a platter. Then top with more Pecorino.