1 lb ham, cooked and diced
1 lb rigatoni or similar pasta
2 C chicken broth
1 15 oz. jar tomato sauce
2 C mozzarella, grated
1 8 oz. can pineapple, cut into small chunks and drained
1/4 to 1/2 C fresh basil, finely chopped
1 Tbsp olive oil
1 Tbsp garlic, minced
1/2 Tbsp oregano
1 tsp onion powder
1 tsp red pepper flakes, optional
Salt and pepper, to taste
Add olive oil to a large skillet or pot with a lid. Add ham and brown over medium heat.
Add chicken broth, tomato sauce, garlic, oregano, onion powder, pepper flakes, salt, and pepper to the skillet. Stir to combine.
Stir in pasta and bring to a boil. Cover and cook, stirring occasionally, for about 15 minutes or until pasta is al dente.
Stir in pineapple and mozzarella. Turn off burner and let stand, covered, for 5 minutes, or until pineapple is warm and cheese is melted.
Fold in basil, and serve.