BAKED RIGATONI WITH RICOTTA, SWISS CHARD AND ITALIAN SAUSAGE

There are a few steps with this pasta, but it’s not too fussy. The ricotta filling is well worth it — I daresay it makes the dish. Well, that and the bubbling mozzarella on top. Where would we be without that glorious lid of melted cheese?

1 454 g box rigatoni

Sauce:

1 tbsp canola oil

500 g good-quality Italian sausage, mild or hot

1 onion, chopped

2 cloves garlic, chopped

1 tbsp chopped fresh thyme 1 tbsp chopped fresh rosemary 1 tsp dried oregano pinch of hot pepper flakes, or more few glugs of red wine

1 can (28 oz./796 ml) crushed tomatoes small handful of cherry tomatoes, cut in half

1 tbsp honey salt and pepper to taste

Filling:

1 500g tub of ricotta cheese (not low fat)

1 egg

1/2 cup grated Parmesan cheese 1/4 cup chopped fresh basil pinch hot pepper flakes

1 small onion, chopped

1 clove garlic, chopped

1 tbsp olive oil

1 bunch Swiss chard, chopped salt and pepper

3 cups shredded mozzarella

1. Cook pasta in a large pot of boiling salted water until it’s still a little firm (about 7 minutes)

— it will cook more in the oven. Drain, and set aside.

2. To make the sauce, heat a large saucepan over medium high heat. Add the oil. Squeeze the sausage out of the casings, and cook until no longer pink inside, breaking up with a wooden spoon. Add the chopped onion and garlic, herbs and red pepper flakes. Cook until the onions are translucent.

3. Add the glugs of wine, if you wish, let reduce for a bit, then add the crushed tomatoes, cherry tomatoes, honey and a little salt and pepper. Bring to a boil, stirring, then reduce heat to mediumlow and simmer for about half an hour, stirring now and again. Adjust the seasonings.

4. In the meantime, in a large bowl, mix together the ricotta, egg, Parmesan, basil and red pepper flakes. Heat a medium skillet over medium-high and add olive oil. Sauté the onion until translucent and then add the chard. Cook until soft. Let cool a bit, then add to the cheese mixture.

5. To assemble: In a large, deep 3L casserole dish, lay down some sauce, then half noodles, then the ricotta filling, then remaining noodles, remaining sauce and finish with the mozzarella. Bake until cheese is bubbly and golden, about 25 minutes. Let sit 5 minutes. Serve with crusty bread and a big salad. Makes lots for 6