This 'Nduja Baked Rigatoni features tender rigatoni dressed in an 'nduja tomato sauce studded with mushrooms, black olives, and wilted kale covered in a gooey blanket of scamorza cheese and baked until golden and bubbly.
1bunchkalestalks removed and torn into bite-size pieces
450g (1lb)dried rigatoni
170g (6oz)scamorza or mozzarella cheeseshredded
additional crushed red pepper flakes for sprinkling
Instructions
Pour the olive oil into a large, deep skillet and place over medium heat until simmering. Add the onion and reduce the heat slightly. Add a sprinkle of salt and reduce the heat to low.
Once the onion is translucent, add the garlic and saute until fragrant, about 30 seconds more. Add the mushrooms and saute until browned. Then stir in the 'nduja and saute until it melts into the vegetables. Add the crushed red pepper flakes, if using, the tomato paste. Sauté briefly.
Deglaze the pan with the wine and add the can of whole tomatoes with their juices. Crush the tomatoes with the back of your spoon and bring the mixture up to a boil. Add the bay leaves, dried oregano, and dried basil. Reduce to a simmer and let cook for 20-25 minutes uncovered or until reduced by half.
When the sauce is halfway through its cook time, preheat the oven to 375°F and place a large pot of water on to boil.
Stir the pitted black olives into the sauce and start adding the kale in batches. Waiting for each addition to wilt into the sauce before adding more. Once the kale is integrated, take the sauce off of the heat and set it aside.
Pour the rigatoni into salted boiling water. Cook until very al dente. Using a large slotted spoon transfer the pasta from the pot to the sauce.** Mix the pasta into the sauce before transferring it to the greased casserole dish. Cover the pasta with the shredded scamorza or mozzarella cheese.
Bake for 25 minutes before turning on the broiler. Broil for 5 minutes or until the cheese is golden. Keep a close eye on it, as dishes can easily get away from you while under the broiler. Sprinkle the baked rigatoni with a few more crushed red pepper flakes and let stand for 10 minutes prior to serving.
Notes
** I prefer this method over draining the pasta. I often find the right amount of starchy pasta water finds its way into the dish when I add the pasta this way.