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
rigatoni.jpg

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.

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    Hugh Woodward

    Hugh Woodward

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    Hugh's culinary life began aged 14 when he cooked spaghetti hoop burritos to impress girls. Since then his colourful career has taken him to performing in Skegness, making cheese in Peckham, running a wine bar on Columbia Road and reluctantly working in a (briefly) Michelin Starred restaurant. He likes fish, things cooked on charcoal, cheap dinners and London's rich cultural tapestry of food shops. When he's not cooking or eating he can be found mudlarking by the river Thames, buying bits in flea markets and hanging out with his cat Keith.

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