Creamy Tomato Rigatoni With Crispy Prosciutto

Bring a saucepan of water to the boil and add a pinch of salt to season the water
Into a saucepan on medium heat, add half the oil, and then the onions and garlic. Sautee for a few minutes, until the onions are translucent and soft.
Add the tomatoes, breaking them up using your wooden spoon until the sauce is semi-smooth. Add in the spices, salt, and sugar and simmer for about 10 minutes.
Meanwhile, add the rigatoni to the salted boiling water and boil on a high heat for 10 mins until al dente. Drain, reserving a small ladle of pasta water.
In a separate pan heat the other half of the oil on high. Add your prosciutto and cook until crispy. Set aside on some paper towels.
Roughly break up half the crispy prosciutto and add to sauce, along with the cream, pasta water, and half the parmesan. Stir well to combine.
Divide pasta into bowls and top with freshly ground pepper, torn basil leaves, parmesan, and the remaining crispy prosciutto slices.

160g Napolina Rigatoni

400g Napolina plum tomatoes

2 tbsp olive oil

½ onion finely chopped

2 garlic cloves, crushed

½ tsp red chilli flakes or 1 tsp red pepper flakes

1 tsp oregano

1 tsp freshly ground black pepper

1 pack of prosciutto crudo (six slices)

30ml double cream (or single cream if preferred)

Bunch of fresh basil leaves

50g fresh parmesan cheese

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