Curtis Stone's baked rigatoni with tomato & sopressa salami

Baked rigatoni with tomato & sopressa salami

Ingredients

  • 2 tsp Coles olive oil
  • 150g Sopressa salami, thinly sliced from the deli, cut in 6 pieces
  • 1/2 small brown onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1 small carrot, peeled and grated
  • 8 Coles medium vine ripened tomatoes, (about 800g), roughly chopped
  • 350g Coles rigatoni pasta
  • 1 tbsp roughly chopped basil
  • 100g Delre mozzarella (from the deli) torn into large pieces
  • 1/4 cup Coles Parmigiano Reggiano parmesan cheese, finely grated

Preparation method

Preheat oven to 200°C. Bring a large pot of salted water to the boil.

Place a large heavy based saucepan over medium-high heat and add olive oil.

Add salami and cook stirring occasionally for 3 minutes or until browned.

Remove salami from pan and set aside. Drain half the oil from pan and return to heat.

Add onions and cook stirring often for 2 minutes or until onions are soft. Season lightly with salt and pepper.

Add garlic, thyme, bay leaf and carrots and cook for a further 2 minutes.
Add tomatoes and cook covered, over medium heat for about 10 minutes until tomatoes have broken down slightly and sauce has started to thicken.

Add salami back to sauce and cook a further 5 minutes.

While sauce is cooking, place the pasta into the boiling water and cook according to packet directions. Drain pasta in a colander and add to the pan of tomato sauce along with the basil and stir well to coat.

Season pasta with salt and pepper to taste and pour into a 20x20cm baking dish. Sprinkle the mozzarella and parmesan evenly over the top.

Place pasta in oven on top rack and cook for 8-10 minutes or until cheese is melted and golden brown on top.

Remove pasta from the oven and allow to sit at room temperature for 5 minutes before serving.

More inspiration

Nine steps to the perfectly poured beerNine steps to the perfectly poured beerBars are full of rituals that elevate mere boozing to a loftier status. At their best, patrons form orderly queues to receive the sacrament of the grain or grape from skilled barkeeps who dispense... Choosing the perfect glass for your beerChoosing the perfect glass for your beerGlassware plays a huge role in the beer experience and if there is any tip I can give you when it comes to drinking beer, it's to pour your brew into a glass before you enjoy it. Trust me on that one. How to supercharge your home brew, with tips from an amateur brewer who turned proHow to supercharge your home brew, with tips from an amateur brewer who turned proIn honour of International Beer Day on August 1, we've found someone who can tell you how to create your own top-notch brews.
advertisement
Get great recipes on your mobile wherever you are.