1 pound rigatoni
5 ounces prosciutto, rolled into little cigars and sliced thin
3 leeks, sliced thin
a fun amount of parmesan reggiano, grated
1) Boil water for the pasta and cook it as the box directs. Go a tad under the time recommended because we are going to cook it more later. Set the cooked pasta aside for now. Save a cup of pasta water.
2) On medium low, warm up a few tablespoons of olive oil in a dutch oven that will fit all of this food. Throw the leeks in there for fifteen minutes with a few grinds of salt and pepper, stirring every minute or two so you don’t burn them and ruin everything.
3) Add the thinly sliced prosciutto and stir to combine. Do this for three or four minutes. Then add the pasta and stir to combine. Add the pasta water you saved to help everything not stick together. More salt and pepper doesn’t hurt if you like that sort of thing.
4) Serve with parmesan reggiano and good extra virgin olive oil drizzled on top.