Rigatoni Pomodoro

5 from 2 votes

This rigatoni pomodoro is a classic Italian pasta dish with a rich tomato sauce! Try this penne pasta pomodoro for an easy, flavorful meal.

Prep Time5

Cook Time25

Total Time30

Course: Entree

Cuisine: Italian

Keyword: Pasta, 30 minute meals, rigatoni pasta, kid friendly meals, Italian sauce, rigatoni pomodoro

Servings: servings

Calories: 437kcal

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 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 rigatoni, penne, ziti, tortellini, or fettuccine and cook until al dente (follow 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 rigatoni to the bowl. Top with the Filetto di Pomodoro sauce. Garnish with parmesan cheese, freshly cut basil, and ground pepper before serving.

For a silky-smooth texture, blend the sauce in a blender before simmering it in a saucepan for a perfect consistency.

Recipe Variations:

- Gluten-free pasta: Use your preferred gluten-free noodles to make this a gluten-free recipe.

- Vegetarian and vegan: Leave out the ham and use an extra tablespoon of oil. Plus, an extra pinch of salt.

Storing Instructions:

Add to a sealed container and refrigerate for up to 3 days in the fridge.
Let it cool completely, then put it in a sealed container and place it in the fridge.

*Nutritional facts include Parmesan cheese