3/4 lb (375 g) rigatoni or other short pasta

150 g thin slices smoked prosciutto (speck) (see note)

1 onion, chopped

1/4 cup (60 ml) olive oil

1 bunch rapini, trimmed, cut into pieces and blanched

4 cloves garlic, finely chopped

1/2 teaspoon (2.5 ml) crushed red pepper flakes

1/2 cup (125 ml) grated Parmigiano-Reggiano cheese

Grated zest of 1 orange

Salt and pepper

In a large pot of lightly salted boiling water, cook the pasta until al dente. Drain and oil lightly. Set aside.

Meanwhile, cut the prosciutto slices in half lengthwise then slice into strips.

In a large skillet, brown the prosciutto and onion in the oil. Add the rapini, garlic, and red pepper and cook until the rapini is tender. Add the pasta, cheese, and orange zest. Stir to coat and heat through. Adjust the seasoning.

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