← Nouns Cooking · Italian

Ingredients

• 500 g rigatoni or ziti
• 2 tbsp Olive oil
• ½ Onion, finely chopped
• 225 g Minced pork
• 170 g Italian sausages, skins removed
• 750 ml Passata
• 4 basil leaves
• 350 g Mozzarella, diced and patted dry
• 60 g Pecorino romano, finely grated
• 1 tsp Salt, plus extra for the pasta water
• ½ tsp Black pepper

Method

1. Heat the oil in a large saucepan over medium heat and cook the onion for 5 min until soft. Add the pork mince and crumbled sausage and cook for 8 min, breaking it up, until browned.
2. Pour in the passata with the basil, salt and pepper. Simmer gently for 25 min, stirring now and then, until rich and thickened.
3. Heat the oven to 190°C (375°F). Cook the pasta for 2 min less than the packet says, drain and mix with three-quarters of the sauce.
4. Spread half the pasta in a large baking dish, scatter over half the mozzarella and pecorino, then add the rest of the pasta. Spoon the remaining sauce on top and finish with the rest of the cheese.
5. Bake for 20–25 min, until the sauce is bubbling at the edges and the top is golden in spots. Rest for 10 min before cutting so it holds its shape.

Tips

• Underdone pasta is the key: it keeps cooking in the oven and stays firm.
• Assemble it up to a day ahead and chill; add 10 min to the baking time.

Sources

Written in our own words after cross-checking these recipes:

Marcellina in Cucina GialloZafferano RecipeTin Eats