Chorizo rigatoni bake

Steps

1. Preheat your oven to 180°C fan.
2. Bring a large pot of salted water to the boil. Add the rigatoni and bring to a simmer.
3. Meanwhile heat oil in the wok. Once hot add the onion and cook until onion starts to soften.
4. Add the garlic, chilli flakes and chorizo. Cook until chorizo starts to brown.
5. Add the bell pepper and courgette. Stir and cook for a few minutes.
6. Add the passata and bring to a simmer. Cover and cook, stirring occasionally, until the passata has reduced and darkened in colour.
7. Drain the pasta, reserving 100ml of water. Drizzle pasta with olive oil to prevent sticking. Add reserve pasta water to the sauce and mix.
8. Stirring often, allow the sauce to simmer for a further few minutes until smooth and glossy.
9. Add the cream to the sauce and stir to combine. Add the sauce to the drained pasta and stir to combine.
10. Transfer the pasta to an ovenproof dish and top with mozzarella. Place in the oven and bake for 35 minutes until golden brown and crisp on top.
11. Top with chopped basil before serving.