28ounce can)San Marzano tomatoes, crushed(or any type of crushed tomato)
2teaspoonsItalian seasoning
12ounces rigatoni pasta
optional
2ouncesParmesan cheesefreshly shredded
4leavesfresh basilchopped
Instructions
Heat oil in a large skillet over medium heat. Add onion and 1 teaspoon of salt. Cook until onions are beginning to soften and yellow (3 minutes). Stir in garlic and prosciutto and cook for another 2 minutes.
Add San Marzano tomatoes with juices and Italian seasoning to the onions, garlic, and prosciutto. Cover and simmer the sauce on low heat while the pasta cooks (15-20 minutes).
Heat a large pot with 3 quarts of water plus 1 teaspoon of salt for the pasta). Once boiling, add the penne, rigatoni, ziti, tortellini, or fettuccine and cook until al dente (following the instructions on your pasta box). Drain pasta, reserving 1 cup of pasta water.
Keep the burner on low heat and stir in ½ cup of pasta water. Continue stirring until the Pomodoro sauce thickens. Add more pasta water if needed, 1 tablespoon at a time until the sauce is rich and glossy with small chunks of tomatoes. Taste the sauce and add more salt if needed.
To serve: add pasta to the bowl. Top with the Filetto di Pomodoro sauce. Garnish with parmesan cheese, freshly cut basil, and ground pepper before serving.