Baked rigatoni with tomato and salami

Step 1

Preheat oven to 200C conventional (180C fan). Bring a large pot of salted water to the boil.

Step 2

Heat oil in a large heavy saucepan over medium to high heat. Cook salami, stirring occasionally for 3 minutes. Remove from pan and set aside. Drain half the oil from pan and return to heat. Add onion and cook stirring often for 2 minutes, or until onions are soft. Add garlic, thyme, bay leaf and carrot and cook for a further 2 minutes.

Step 3

Add tomatoes and cook, covered for about 10 minutes over medium heat until tomatoes have broken down slightly and sauce has started to thicken. Add salami back to sauce and cook a further 5 minutes.

Step 4

Meanwhile, cook the pasta according to packet directions. Drain and add to the sauce with the basil. Season. Pour into a greased 20x20cm baking dish. Sprinkle the cheeses evenly over the top. Bake 8-10 minutes, or until cheese is melted and golden brown. Serve with a salad.