Finely chop the onions and sauté in olive oil until translucent. Dice the bacon, add with the bay leaf and brown. Pour off the fat, sprinkle in the ham strips and continue to fry for 2-3 minutes. Deglaze with wine, then reduce the heat. Stir in oregano, the finely chopped pepper, cayenne pepper, and the tomato sauce and season with salt and pepper. Remove the bay leaf again and let everything simmer for another 10 minutes. Depending on the consistency of the sauce, add more or less chicken stock. Meanwhile, cook the rigatoni in salted water until al dente, drain and mix with the sauce together with the butter and grated Parmesan. Season again to taste.
COOKING TIME: Rigatoni depending on thickness and type approx. 9-14 minutes (follow instructions!), sauce 15-20 minutenn