½ wild boar salami , sliced (or use Napoli salami)
1 red onion , peeled and sliced
1 clove garlic , peeled and sliced
4 tablespoons balsamic vinegar
400 g tinned chopped tomatoes
3 tablespoons crème fraîche
1 large bunch fresh basil , leaves picked and chopped
freshly ground black pepper
300 g rigatoni
1 ball buffalo mozzarella , sliced
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Preheat the oven to 190°C/375°F/gas 5.
Heat the olive oil in a frying pan, and fry half the salami until quite crisp. Add the onion and garlic and cook slowly until the onion is soft. Add the balsamic vinegar, chopped tomatoes, crème fraîche and basil. Mix together, season to taste, and simmer for a few minutes.
Cook the rigatoni according to the packet instructions until al dente. Drain, and drizzle over a little olive oil and seasoning. Tip into a baking dish and pour over the sauce.
Lay the mozzarella over the top with the rest of the salami. Bake in the preheated oven for 25 minutes until golden. Delicious.