Hot Honey N'duja Rigatoni Pie

A spicy pasta pie that is sure to impress. The holes make the perfect vessel for filling up with pasta sauce.

1 hour cook

Serves 4

Hugh Woodward

Ingredients

2 tbspolive oil

2 garlic cloves, sliced thinly

2 tbsptomato puree

100gn'duja sausage

2 tinschopped plum tomatoes

500grigatoni, cooked

50gextra n'duja, to scatter

50gparmesan, to scatter

The holes also provide crispy edges, aka the very best part of a pasta bake. The burrata on top gives a creamy, soothing finish that balances out the sweet spice of the hot honey. Overall, it's delicious and you need to give it a try.

Method

To start, heat the olive oil in a saucepan with the garlic cloves. Before they turn too brown, add the tomato puree and stir rapidly. Add the n'duja to the pan and lightly fry.

The oil should have turned a beautiful dark red. Pour in the plum tomatoes and bring the sauce up to a simmer. Check for seasoning - you may want to add a little salt.

Meanwhile, arrange the rigatoni in the bottom of a 25cm cake tin.

Spread the n'duja sauce over the top, ensuring it fills up the cavities of the pasta.

Scatter with the remaining n'duja and parmesan, then bake for around 30 minutes to bring everything together. Serve with burrata and hot honey.