A deliciously rich tomato and vodka sauce with Rigatoni. Pasta is cooked al dente, with onion, garlic and cream giving depth to the sauce alongside the little kick of heat from the 'nduja, finished with a cheesy blend of breadcrumbs, manchego, and parmesan. A great side option or an indulgent quick dinner.
Ingredients 13
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Method 15
Preheat oven to 180°C.
Fill a large heavy based saucepan with water and and bring to the boil.
Add the to the boiling water and set a timer for two minutes earlier than the specified cooking time on the packet. The pasta should be cooked until al dente. Once the timer goes off, remove from heat and, reserving one cup of cooking water, drain the pasta.
In a medium heavy based saucepan, heat the , and sweat the and until translucent (8-10 minutes).
Add 150g of the nduja and break it down with a wooden spoon (about 2 minutes).
Add and fry for a further 2 minutes.
Add , reduce the heat and simmer for 10 minutes.
Add and 200g of the and whisk until thickened. Add a little of the pasta water if it becomes too thick.
Add your strained and mix thoroughly to coat in the sauce.
Season with sea and black pepper.
Transfer into a square baking dish and make the top flat.
In a small bowl, combine and the remaining 80g of until well mixed.
Sprinkle breadcrumbs over the top of the pasta. Top with the remaining 100g of and the cheese.
Bake for 25-30 minutes until golden brown and bubbling.
Serve in warm bowls with extra .
Notes
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