Oven-baked rigatoni with wild boar salami

Name: Oven-baked rigatoni with wild boar salami
Total time: 45 min
Yield: 4
Cuisine: italian
Ingredients: 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

Topped with tomato and basil sauce and golden mozzarella

“This pasta dish is easy to whip up and looks great – perfect for a laidback dinner with friends ”

Serves 4

Cooks In45 minutes

DifficultySuper easy

Pasta, Dinner Party, Italian

Nutrition per serving

Calories

569

28%
Fat

31.0g

44%
Saturates

14.2g

71%
Protein

24.5g

49%
Carbs

46.9g

18%
Sugars

8.5g

9%

Of an adult's reference intake

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Ingredients

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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Method

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.