This creamy prosciutto and tomato pasta combines finely chopped prosciutto with a rich tomato-cream sauce finished with fresh basil and Parmesan. It's a simple family recipe that delivers classic Italian flavors in one pan.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Finely chop the prosciutto.
Melt butter in a large skillet over medium heat.
Add the chopped prosciutto to the skillet and cook, stirring occasionally, until it begins to crisp.
Deglaze the pan with a splash of balsamic vinegar, scraping up any browned bits from the bottom.
Pour in the tomato pulp and heavy cream, then add the fresh basil leaves.
Stir to combine and let the sauce simmer gently while you cook the pasta.
Meanwhile, bring a large pot of generously salted water to a boil.
Add the pasta to the boiling water and cook until al dente, according to package directions.
Using a spider strainer or slotted spoon, transfer the cooked pasta directly into the skillet with the sauce. Reserve some of the pasta water.
Add a ladleful of the reserved pasta water to the skillet to help the sauce cling to the pasta.
Stir everything together until the pasta is thoroughly coated in the creamy sauce.
Serve immediately, garnished with freshly grated Parmesan cheese, optional crispy prosciutto, and a fresh basil leaf.
Store leftovers in an airtight container for up to 3 days; reheat gently over medium-low heat with a splash of pasta water or cream to loosen the sauce.
Yes. Bacon will add smokiness instead of prosciutto's delicate saltiness—chop and cook until crispy before adding to the sauce.
Starchy pasta water emulsifies the cream and tomato, creating a silky sauce that coats the rigatoni evenly.
Prepare the sauce up to 2 days ahead and refrigerate. Reheat gently over medium-low heat, cook fresh pasta, and toss together just before serving.
Use gluten-free rigatoni in place of regular pasta; the sauce itself is naturally gluten-free.
Keep heat at medium or below and stir constantly after adding cream. Don't let the sauce boil once cream is added.
Swedish Meatballs with Creamy Gravy
50 min · Sepp van Dijk
Tagliatelle al Ragù
150 min · Sepp van Dijk
Caprese Sandwich with Crispy Prosciutto
15 min · Sepp van Dijk
One Pot Garlic Chicken Pasta
30 min
BEST Zuppa Toscana
40 min
Zuppa Toscana
55 min
Cajun Spaghetti With Creole Meat Sauce
55 min
BBQ Pork Sandwich
35 min
The Muffaletta Sandwhich
Creamy Lemon Chicken Pasta
45 min
Creamy Garlic Chicken Pasta
30 min
