Finely chop the onion and cut the cooked ham into small strips.

Heat 30 ml olive oil in the frying pan and sauté the chopped onion over medium heat for 3 min.

Add the cooked ham to the frying pan and brown it for 3 min.

Pour in 300 ml cooking cream and 300 ml tomato passata.

Add 2 g salt and stir the sauce until smooth.

Bring 4 l water to a boil in the large pot and add the remaining 3 g salt.

Cook 400 g rigatoni pasta until al dente, following the package cooking time.

Drain the cooked rigatoni and transfer it to the frying pan.

Toss the pasta with the sauce for 1 min and stir in the chopped fresh parsley.

Divide the pasta among four plates and serve immediately.