A parmigiana is a good dish carrying a lot of admin. Crumb, fry, layer, bake. This does the same job in one pan and the sausage is why it works, because it seasons the sauce from the inside while everything else cooks.
The chilli oil goes on at the table, not in the pan. Heat kills it.
30 mins. Serves 4.
Ingredients
- 400g Rigatoni or ziti
- 400g Italian sausages, skins off
- 400g Chicken thigh, cut into 3cm pieces
- 700g Passata
- 3 cloves Garlic, sliced
- 150g Mozzarella, torn
- 40g Parmesan, grated
- 2 dessertspoons Plateit Italian Chilli Oil
- Basil, a handful
- Olive oil, salt
Method
- Oven to 220C. Pasta on, salted water, two minutes short of the packet. It finishes in the sauce.
- Sausage meat into a hot oven-proof skillet in rough lumps. Do not stir it for three minutes. You want brown, not grey.
- Chicken in, colour it, then the garlic for a minute.
- Passata in. Simmer hard 8 mins until it darkens and thickens.
- Drained pasta through the sauce with a splash of the pasta water. Mozzarella torn over, parmesan on top.
- Into the oven, 10 mins, until the cheese blisters and browns in patches.
- Basil over. Plateit Italian Chilli Oil across the top at the table.
Do this: Skins off the sausages and break them up by hand. Sliced sausage gives you rubber discs in a good sauce.
