adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Baked rigatoni with tomato & sopressa salami
0 Likes
Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Indulge in a flavorful baked rigatoni with tomato sauce and sopressa salami by Chef Curtis Stone - a guaranteed family favorite!
Ingredients:
  • 9.20 gm 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 medium vine ripened tomatoes, roughly chopped
  • 350g rigatoni pasta
  • 20.00 ml basil, roughly chopped
  • 100g mozzarella (from the deli), torn into large pieces
  • 62.50 ml parmigiano reggiano parmesan cheese, finely grated
  • Extra basil, garnish to serve
Instructions:
  • Preheat your oven to 200ºC.
  • Bring a generously salted pot of water to a boil.
  • Heat olive oil in a large heavy-based saucepan over medium-high heat.
  • Cook salami until crispy and golden brown, stirring occasionally for about 3 minutes. Remove the crispy salami from the pan and set it aside. Drain half of the oil from the pan and return it to the heat.
  • Cook onions until soft for about 2 minutes, stirring frequently. Lightly season with salt and pepper.
  • Enhance the flavors with garlic, thyme, bay leaf, and carrots, and sauté for an additional 2 minutes.
  • Cook the tomatoes covered on medium heat for around 10 minutes until they break down slightly and the sauce thickens. Then, return the salami to the sauce and cook for an additional 5 minutes.
  • Cook the pasta according to package instructions, then mix it with the tomato sauce, basil, and stir thoroughly.
  • Season the pasta with salt and pepper to taste, then transfer it to a 20x20cm baking dish. Evenly sprinkle the mozzarella and parmesan on top.
  • Bake the pasta on the top oven rack for 8-10 minutes, or until the cheese is melted and golden brown.
  • Let the baked pasta rest at room temperature for 5 minutes before enjoying.
  • Enhance presentation with a sprinkle of fresh basil before serving.

Similar Recipes