This is a quick and easy dish that will taste like it took hours to make! I love to make this for Sunday dinner because it is so warm and filling. The prosciutto and hint of cinnamon really make this recipe pop. I like to serve this with a nice salad and garlic bread (Alexia® brand).

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Recipe Summary

prep:
10 mins
cook:
40 mins
total:
50 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C).

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  • Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes.

  • Meanwhile, heat olive oil in a large skillet over medium heat. Saute onion and garlic until browned, 5 to 10 minutes. Stir in tomatoes; cook until bubbling, about 5 minutes. Add cream, cinnamon, salt, pepper; stir until blended. Stir in prosciutto.

  • Drain rigatoni and pour into a medium casserole dish. Pour sauce over rigatoni and give mixture a quick stir. Sprinkle Parmigiano-Reggiano cheese evenly over the top.

  • Bake in the preheated oven until hot and browned, 20 to 25 minutes.

Nutrition Facts

487 calories; protein 16.5g; carbohydrates 59.1g; fat 20.8g; cholesterol 47.7mg; sodium 583mg. Full Nutrition
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