Antipasto Rigatoni

Directions

1. 1
   In a large skillet, heat the olive oil.
2. 2
   Add the onion and cook over moderate heat until softened, about 7 minutes.
3. 3
   Add the garlic and cook until golden, about 5 minutes.
4. 4
   Add the rosemary and cured meats and cook over moderately high heat, stirring a few times, until sizzling, about 3 minutes.
5. 5
   Remove from the heat.
6. 6
   In a large pot of boiling salted water, cook the rigatoni until al dente.
7. 7
   Drain, reserving 1 cup of the cooking water.
8. 8
   Return the rigatoni to the pot.
9. 9
   Add the meat mixture, pesto and the reserved pasta water and cook over high heat, stirring, until the pasta is thoroughly coated, about 2 minutes.
10. 10
    Turn off the heat.
11. 11
    Stir in the 1/4 cup of cheese and season with salt and pepper.
12. 12
    Spoon the rigatoni into bowls and serve, passing more grated cheese at the table.