We are obsessed with this delicious Rigatoni al forno recipe created by Luke Catleugh, and we know you will be too! Nothing says autumn comfort food more than a delicious bowl of pasta and this charred sausage rigatoni will satisfy all of your autumnal needs
Cooking Time
25 mins
Servings
4
Method:
- De-skin the sausages and add them to a cold, dry frying pan. Turn the heat to medium
and using a flat end spatula, break them apart and fry them for 8-10 minutes. - Once browned, remove from the pan and set aside. If they are sticking, you can add a splash of olive oil.
- Add 1 tbsp of olive oil to your pan, turn to a low heat and add the diced white onion and fry for 5 minutes until softened.
- Then add the diced red pepper and fry for a further 3 minutes followed by the chipotle flakes, oregano, diced garlic and tomato puree
- Add in the chopped tomatoes and half a can of water to rinse out the can. Add the
sausage back into the pan and simmer on low for 10 minutes to reduce. - Meanwhile, bring a large pan of water up to the boil, season generously with salt and add
the rigatoni. Cook according to packet instructions. - Drain the pasta when al dente, preserving some of the pasta water to loosen the sauce
later. - Add the double cream and fresh basil to the sauce (save a little basil for finishing later)
and stir through the cooked pasta. - Transfer to an oven dish and tear over the fresh mozzarella, place under a hot grill till
golden and bubbling. Serve your Rigatoni Al Forno with the remaining fresh basil and enjoy!
Ingredients
- 4 good quality sausages
- 500g Napolina Rigatoni
- 1-2tbsp Napolina olive oil
- 400g can of Napolina chopped tomatoes
- 1tsp dried oregano
- 1tsp chipotle flakes
- 3 garlic cloves, diced
- 1 white onion, finely diced
- 1 red pepper, diced
- 1tbsp Napolina tomato puree
- 150ml double cream
- 1 ball of fresh mozzarella
- 30g fresh basil
- 30g parmesan
- salt and pepper to taste
Video Instructions:
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