Step 1

In a large saucepan of boiling, salted water, cook rigatoni pasta until just tender; drain. Rinse under cold water; drain again.

Step 2

Meanwhile, in a large, heated, oiled frying pan, cook prosciutto until crisp. Drain on paper towel and chop coarsely.

Step 3

In a large bowl, combine creme fraiche and chutney. Gently mix in pasta, prosciutto, bocconcini cheese, red onion and basil. Serve.