Oven-baked rigatoni with wild boar salami

Topped with tomato and basil sauce and golden mozzarella

Oven-baked rigatoni with wild boar salami

Oven-baked rigatoni with wild boar salami

Serves Serves 4
Time Cooks In45 minutes
DifficultySuper easy
Nutrition per serving Plus
  • Calories 569 28%
  • Fat 31.0g 44%
  • Saturates 14.2g 71%
  • Sugars 8.5g 9%
  • Protein 24.5g 49%
  • Carbs 46.9g 18%
Of an adult's reference intake
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  • 1 good lug extra virgin olive oil
  • 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
  • sea salt
  • freshly ground black pepper
  • 300 g rigatoni
  • 1 ball buffalo mozzarella , sliced
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  1. Preheat the oven to 190°C/375°F/gas 5.
  2. 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.
  3. 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.
  4. Lay the mozzarella over the top with the rest of the salami. Bake in the preheated oven for 25 minutes until golden. Delicious.