Heat olive oil in a saucepan on low-medium heat. Add sofrito, cooking ham, spam and pork fat back and stir constantly for about 5 minutes. The pork fat back will not fully cook and that is okay because they will continue to cook as you add your ingredients. Meanwhile, cook your rigatoni and set aside.
Add 1 can of tomato sauce and 2 can of water stir for one minute. For each ingredient I like to stir for one minute before adding the next ingredient so each individual flavor can come out. Add your adobo, sazon, dried oregano, salt and pepper and let it come to a boil.
Add your pasta to the mixture and stir until pasta is evenly coated and serve warm. If desired, sprinkle with grated parmesan cheese and serve with garlic bread.