A hearty one-pot pasta dish featuring spicy Italian sausage, rich crushed tomatoes, and rigatoni, all baked together until perfectly tender. Finished with a touch of cream, Parmesan, and fresh basil, it's a comforting and flavourful meal.
% GDA = share of an average adult's daily reference intake (2000 kcal). Values are estimates and may vary.
Onion
Garlic
Calabrian chilies
Basil
Parmesan
SpinachGrate the Onion, mince the Garlic, chop the Calabrian chilies and Basil. Grate the Parmesan. Wash and roughly chop the Spinach.
Preheat the oven to 220°C Ober-/Unterhitze. Preheat a large Dutch oven over medium-high heat.
20mlOlive oil
455gSpicy Italian sausageAdd 20ml olive oil into the Dutch oven. Add 455g spicy Italian sausage and spread it out. Smash the sausage with a ground beef masher or spatula for 4-6 minutes until finely crumbled and browned. If the pan gets too hot, deglaze with a little water.
165gOnion13gGarlic33gCalabrian chilies
1 tspSaltAdd 165g onion, 13g garlic, 33g calabrian chilies, and 1 tsp salt. Stir and smash the aromatics with the sausage for 5-6 minutes until softened and fragrant.
530gCrushed tomatoes
3½mlSugar⅔ tspSalt
670mlWaterAdd 530g crushed tomatoes, 3½ml sugar, ⅔ tsp salt, and 670ml water. Stir everything in and bring to a low simmer.
305gRigatoni400gSpinachAdd 305g rigatoni to the Dutch oven. Stir until the Rigatoni is well submerged in the sauce. Stir in the 400g spinach until just wilted.
Kill the heat and carefully move the Dutch oven to the preheated oven. Bake for 20 minutes, stirring every 5 minutes to ensure even cooking and prevent sticking.
RigatoniAfter 20 minutes, remove from the oven and check Rigatoni for doneness (al dente is preferred as it will carry overcook). If not tender enough, add 100-150ml more water, stir, and bake for another 3-5 minutes.
65mlHeavy cream33.33gParmesan6⅔gBasilRigatoniAdd 65ml heavy cream, 33.33g parmesan, and 6⅔g basil. Gently stir to combine, melting the cheese and mixing in the cream without breaking the Rigatoni.
Let the pasta rest for 10-15 minutes to cool down and allow the sauce to thicken and cling to the pasta.
13.33gParmesan
1½mlBlack pepper
1½mlChilli flakes6⅔mlOlive oilTo serve, pile the pasta into low bowls, ensuring to get some sauce from the sides and edges. Shower with 13.33g more Parmesan, a few cranks of 1½ml black pepper, a couple of 1½ml chilli flakes, and a drizzle of 6⅔ml olive oil.