1 pound rigatoni or similar pasta
2 cups chicken broth
1 (15 oz.) jar tomato sauce
2 cups mozzarella, grated
1 (8 oz.) can pineapple chunks, drained
1/4 -1/2 cup fresh basil, finely chopped
1 tablespoon olive oil
1 tablespoon garlic, minced
1/2 tablespoon oregano
1 teaspoon onion powder
1 teaspoon 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, about 5 minutes. 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, then 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, about 5 minutes, until pineapple is warm and cheese is melted. Fold in fresh basil, and serve immediately!