Spicy Nduja Pork Pasta Bake

• Rigatoni(320 g)
• Italian Sausage(300 g)
• Nduja(80 g)
• Onion(1)
• Garlic(3 cloves)
• Olive oil(1 tbsp)
• Tomato paste(1 tbsp)
• Canned tomatoes(400 g)
• Cream(120 ml)
• Mozzarella(180 g)
• Parmesan(40 g)
• Fresh basil(10 g)optional
• Chili flakes(½ tsp)optional
• Dried Oregano(1 tsp)
• Salt(1 tsp)
• Black pepper(½ tsp)

Method

1. 1

   Heat the oven to 220°C. Finely chop {Onion} and mince {Garlic}. Remove the meat from the casings of {Pork sausage} if needed. Grate {Parmesan} and tear or grate {Mozzarella}.

   ~10 min

2. 2

   Bring a large pot of salted water to the boil. Cook {Rigatoni} for 2 minutes less than the pack suggests so it stays very al dente, then drain.

   ~10 min

3. 3

   Meanwhile, heat {Olive oil} in a large frying pan over medium-high heat. Add {Pork sausage} in rough bite-size pieces and cook until browned, breaking it up as it cooks. Stir in {Onion}, then cook until softened. Add {Garlic}, {Nduja}, {Tomato paste}, {Oregano}, {Black pepper}, and {Chili flakes} if using, and stir until the nduja melts into the pan.

   ~8 min

4. 4

   Add {Canned tomatoes}, {Cream}, and {Salt}. Simmer until the sauce is thick and glossy. Stir in the drained {Rigatoni} and half the {Parmesan}, tossing until the pasta is fully coated.

   ~7 min

5. 5

   Transfer the pasta to a baking dish. Scatter over the remaining {Parmesan} and all the {Mozzarella}, then bake until bubbling and golden on top.

   ~12 min

6. 6

   Let the bake sit for a couple of minutes, then finish with torn {Fresh basil} and serve hot.

   ~3 min