Rigatoni Pomodoro Recipe
Rigatoni Pomodoro is an Italian pasta dish made with rigatoni pasta, a tomato-based sauce, and various seasonings. The dish features a rich, savory sauce enhanced with prosciutto and fresh basil, giving it a depth of flavor that is both comforting and vibrant. Here's how to make this delicious dish at home.
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Ingredients
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Pasta
Sauce
Garnish
Method
Pasta Preparation
- 1
Boil Water
In a large pot, bring 4 liters of water to a boil. Add 1 tablespoon of salt.
- 2
Cook Rigatoni
Once the water is boiling, add 400 grams of rigatoni pasta and cook according to package instructions until al dente, usually about 10-12 minutes.
- 3
Drain Pasta
Once cooked, drain the pasta in a colander and set aside, reserving a cup of pasta water.
Sauce Preparation
- 4
Sauté Onion and Garlic
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 medium onion (chopped) and 3 minced garlic cloves. Sauté until the onion is translucent, about 5-7 minutes.
- 5
Add Prosciutto
Add 150 grams of sliced prosciutto to the skillet. Cook for an additional 2-3 minutes until the prosciutto is slightly crispy.
- 6
Add Tomatoes
Pour in 800 grams of canned whole tomatoes, crushing them with a spoon. Stir in 10 fresh basil leaves, 1 teaspoon of salt, and 1 teaspoon of black pepper. Simmer the sauce for 15-20 minutes, stirring occasionally.
Combine and Serve
- 7
Combine Pasta and Sauce
Add the cooked rigatoni to the sauce in the skillet. Toss to combine, adding reserved pasta water as needed to achieve desired consistency.
- 8
Plate the Dish
Serve the rigatoni pomodoro on plates, garnishing with 50 grams of grated Parmesan cheese and additional fresh basil leaves.
