Pasta: Bring a large pot of water to a boil and cook rigatoni as per packet instructions

Prosciutto: Preheat the oven to 210C grill. Lay prosciutto on a baking tray and bake for 5-6 minutes, flipping halfway, until crispy. Remove and let cool.

Sauce: Heat a large pan to medium heat and add 1 tbs butter. Add 2 tbs tomato paste and cook for 3-4 minutes. Dice 1 onion into small cubes and add to the pan and saute for 2-3 minutes. Add 1 tsp crushed garlic, 1 tsp salt, ½ tsp pepper, ½ tsp chilli flakes (optional), 400ml tomato puree/passata and mix well.

Finish off: Mix cooked pasta into the tomato sauce, add 1 cup baby spinach and ½ cup cream. Mix everything together, taste & adjust seasoning if required. Serve with crispy prosciutto and top with parmesan cheese.