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Rigatoni with Salsa Rosa con Prosciutto Cotto (Ham)

Feeds 5-6 people

Cooking Time: 45 min


15-18 Pasta Classica fresh rigatoni

6-7 tablespoons of olive oil

1 small tube of thickened cream

2 spring onions (peeled & sliced thinly)

250g of ham diced into cubes

2 garlic gloves (peeled & sliced thinly)

700g – 1kg tomato pulp or passata

salt, chilli flakes & pepper (to taste)

Start by placing a good size pot of water on the flame for boiling the pasta. Add a tea spoon of salt & a tablespoon of olive oil.

Prepare the pan by heating the remaining 6 tablespoons of olive oil on high heat. Once the oil is hot, add the garlic, spring onion, diced ham, salt and pepper (to taste, remembering you can add more later). Stir until the garlic starts to turn white then add the tomato pulp/passata and stir through. Cook the tomato sauce for 6-8 minutes on high heat then turn the heat down to half heat. Cook the sauce on half heat for 16-18 minutes then turn the flame off and rest the sauce.

Now that your sauce is done the water should already be boiling. Place the rigatoni into the pot of water and gently stir them so that they don’t stick to the pot. Cover with a lid and return the water to boiling as fast as possible.

Once the water is boiling again remove the lid and continue boiling the Pasta Classica rigatoni for a further 6 - 8 minutes. Whilst your pasta is boiling place the sauce back on the flame on low heat to bring it back to temperature. Once the pasta is cooked, gently strain the pasta. Add the cream to the tomato sauce and cook for 1 minute then remove from the heat.

Mix the rigatoni and sauce together and its time to plate the pasta.