120g salami (or any other meat you fancy) 

Oil, for frying

1 onion, diced 

1 tsp garlic purée or 2 cloves, minced 

400g passata 

200g water

1 tsp sugar

½ tsp salt 

½ tsp dried oregano 
400g rigatoni

Extra virgin olive oil

Firstly, pop a pot of water on a high heat and season with a large pinch of salt

In a separate pot, heat the oil on a medium heat.  Add the onion and cook gently for 2 minutes.  Then fire in your garlic and continue to cook gently for 2 more minutes. 

Open the passata and pour the contents into the pot and season with the sugar, salt and dried oregano.

Half fill the passata carton/jar with water and give it a good shake (making sure to hold the opening closed) then add it to the tomato sauce and pop the cleaned carton in the recycling.  

Turn the heat up high to bring sauce to the boil then reduce heat to medium and simmer to thicken the sauce a little, stirring frequently.

By now your water should be up to the boil, add the rigatoni and stir a couple of times in the first 30 seconds (this will ensure the pasta doesn’t stick together and cooks evenly).  Cook the rigatoni for about 12-13 minutes.

Once the pasta is cooked through, drain and add to the tomato sauce then take off the heat.

While stirring pasta through the sauce drizzle in some olive oil (this will help the sauce stick to the pasta and give an extra richness).

Serve with grated Parmesan and crusty bread.