Rigatoni with Salsa Rosa con Prosciutto Cotto (Ham)

Feeds 5-6 people

Cooking Time: 45 min


15-18 Pasta Classica Fresh Rigatoni

6-7 table spoons of olive oil

1 small tube of thickened cream

2 Spring Onions (peeled & sliced thinly)

250g of Diced Ham (Cubes)

2 garlic gloves (peeled & sliced thinly)

700g – 1kg Tomato Pulp or Passata

Salt, Chilli & Pepper (amounts to your tastes)

Start by placing a good size pot of water on the flame for boiling. Add a tea spoon of salt & a table spoon of Olive Oil

Prepare the pan by heating the remaining 6 tablespoons of olive oil on high heat. Once the oil is hot add your 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 your tomato 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. Once you have reached 16 or 18 minutes turn the flame off and rest the sauce.

Now that your sauce is done your 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. Place the pot lid back on to return the water to boiling as fast as possible.

Once the water is boiling again continue boiling the Pasta Classica Rigatoni for 6 - 8 minutes. Whilst your pasta is boiling place your sauce back on the flame at low heat to bring it back to temperature. Once your cooking time for the pasta is up gently strain the pasta. Now add your cream to the tomato sauce. Cook the cream and tomato sauce for 1 min then turn the heat off under the sauce.

Now mix your sauce and rigatoni together and its time to plate the pasta.