Rigatoni Giardiniera Recipe

Boil pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Add 1 lb rigatoni and cook until very al dente (about 1–2 minutes less than package directions). Reserve 1 1/2 cups pasta cooking water, then drain the rigatoni and set aside.

Finish and serve

Return drained rigatoni to the pot or to a large sauté pan over low heat. Add 2 tablespoons extra-virgin olive oil, 1 cup grated Parmesan, and 2 tablespoons butter. Add 1/2 to 3/4 cup of the reserved pasta water and the prepared giardiniera sauce (see below). Toss vigorously over low heat until the cheese melts and creates a glossy emulsion that coats the pasta, adding more reserved pasta water as needed to reach a saucy consistency (about 1–2 minutes). Taste and add up to 1 teaspoon kosher salt if needed and black pepper to taste.

Optional prosciutto & garnish

If using prosciutto, thinly tear or chiffonade 4 oz and fold it through the finished pasta just before serving (it will soften from the residual heat). Divide between bowls and top with torn basil and additional grated Parmesan if desired.

Prep vegetables & aromatics

If your giardiniera is in large pieces, drain and chop enough to measure 2 cups so pieces are roughly 1/4–1/2 inch. Mince 3 garlic cloves and finely mince 1 shallot.

Sweat aromatics

In a wide sauté pan over medium heat, add 2 tablespoons butter. When foaming subsides, add the minced shallot and cook, stirring, until translucent and soft (about 2–3 minutes). Add the minced garlic and crushed red pepper flakes (1 tsp) and cook another 30–45 seconds until fragrant.

Build sauce

Stir in 1 tablespoon tomato paste and cook 1 minute to remove rawness. Deglaze with 1 tablespoon white wine, scraping any browned bits. Add the chopped 2 cups giardiniera and 3 tablespoons stock, stirring to combine. Simmer gently for 3–4 minutes to meld flavors and warm the pickled vegetables.

Finish sauce

Stir in 1 tablespoon heavy cream and 1 teaspoon sugar (if using) to soften sharp acidity. Season with 1 teaspoon black pepper and adjust salt only after mixing with pasta (giardiniera may be salty). Cook 1–2 minutes more until sauce is cohesive but not watery. If sauce seems dry, add up to 2–4 tablespoons reserved pasta water when combining with pasta.