500g dried rigatoni pasta
1 brown onion, finely diced
3 cloves garlic, minced
200g mild salami, torn into small chunks
175g chestnut mushrooms, quartered
400g tinned tomatoes
1 red chilli, finely diced
1 cup water
1 cup light cream
100g Parmesan cheese, grated
100g Pecorino cheese, grated
Big handful fresh basil leaves
Salt + freshly ground black pepper
Extra grated Parmesan to serve
Pre-heat oven to 180˚C (350˚F)
Fill a large pot with cold water, add a good pinch of salt, a glug of olive oil and bring to a rolling boil over high heat. Add the rigatoni and cook for 8 minutes over medium-high heat. Remove pasta from heat, drain and transfer back into cooking pot, coat with 1 tablespoon olive oil to avoid sticking and set aside.
Into a large, deep saucepan add 1 tablespoon olive oil and warm over medium heat. Add the finely diced onion, a pinch of salt and fry for 2-3 minutes, then add the minced garlic and cook together for a further 5 mins.
Add the butter, then the mushrooms, salami and chilli and cook for 5-10 mins combining all ingredients together. Add in the tinned tomatoes, water and cream, basil leaves, 50g grated Pecorino and Parmesan and stir everything together, seasoning to taste at this point with salt and black pepper. Finally add the cooked rigatoni and coat the pasta thoroughly in the sauce.
Empty the contents of pan into a deep baking dish, scatter the top with the remaining grated cheeses and bake in the pre-heated oven for 40-50 minutes or until the top is golden brown and bubbling. Serve hot with extra grated Parmesan.