Rigatoni Pomodoro Recipe
Recipe information
Make Rigatoni Pomodoro in just 40m. An onion based with prosciutto in red sauce.
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Ingredients
Pasta
Sauce
Garnish
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.
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