One Pot Spicy Sausage Rigatoni
, Serves 6
Sausage, chiles and tomato sauce with the rigatoni baked right in the pot, finished with cream, Parmesan and basil.
| prepPreheat oven to 425°F / 220°C, no convection | ||||||
| olive oil, a 3-second glug (for searing) | Crumble sausage in oil, 5-6 min | Add onion, garlic, chiles, salt; cook 5-6 min | Add tomatoes, sugar, water, salt; simmer | Submerge rigatoni; bake 425°F / 220°C, 20 min | Gently stir in cream, Parmesan, basil; rest 10 min | Serve topped with chili flakes & pepper |
| 680 g hot Italian sausage | ||||||
| 1 large onion / 250 g, grated | ||||||
| 5-6 cloves garlic / 20 g, minced | ||||||
| 50 g Calabrian chiles, chopped | ||||||
| 8 g salt (1 1/4 tsp, first half) | ||||||
| one 794 g can crushed tomatoes | ||||||
| 5 g granulated sugar | ||||||
| 1000 ml water | ||||||
| 7 g salt (remaining half) | ||||||
| 450 g dried rigatoni | ||||||
| 100 g heavy cream | ||||||
| 50 g aged Parmesan, grated | ||||||
| 10 g fresh basil, minced | ||||||
| red pepper flakes, to serve | ||||||
| cracked black pepper, to serve | ||||||
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