Pasta al Forno with Ricotta and Sausage

• 2 tbsp Extra virgin olive oil
• 400 g Italian pork sausage
• 3 cloves Garlic
• 700 g Tomato passata
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 350 g Rigatoni
• 250 g Ricotta
• 15 g Fresh basil
• 200 g Mozzarella

1. Heat the oven to 200°C (390°F). Put a large pot of water on to boil for the pasta, seasoning it well with some of the fine sea salt.
2. Heat the extra virgin olive oil in a large frying pan over medium-high heat. Add the Italian pork sausage and cook for 8 to 10 minutes, breaking it up with a wooden spoon, until browned and cooked through.
3. Finely slice the garlic and stir it into the sausage for 30 to 60 seconds until fragrant. Pour in the tomato passata, add the remaining fine sea salt and the black pepper, then simmer gently for 10 minutes until slightly thickened.
4. Cook the rigatoni in the boiling water until just shy of al dente, about 2 minutes less than the packet suggests. Drain well in a colander.
5. Tip the drained pasta into the pan with the sausage tomato sauce and toss to coat. Take the pan off the heat, then fold in the ricotta so it stays creamy rather than melting away.
6. Tear most of the fresh basil into the pasta mixture, reserving a little for serving. Spoon everything into a baking dish and spread it into an even layer.
7. Tear the mozzarella over the top. Bake for 18 to 22 minutes until bubbling and lightly golden at the edges.
8. Rest the pasta bake for 8 to 10 minutes so it firms up and slices neatly. Finish with the reserved basil and serve hot.

Made this recipe? Rate it — a comment is optional.