Pasta al Forno Piccante
August 13, 2026
The spicy Italian baked pasta — rigatoni tossed through Bippi Chilli Sugo with salami and basil, layered with mozzarella and baked until golden, bubbling and impossible to resist.
Ingredients
- 500g rigatoni or penne
- 1 tbsp olive oil
- 1 brown onion, finely diced
- 2 garlic cloves, crushed
- 150g hot salami, torn or roughly chopped
- 1 jar Bippi Chilli Sugo
- Small handful fresh basil, roughly torn, plus extra to serve
- 250g ricotta
- 250g mozzarella, torn or shredded
- 40g parmesan, finely grated
- Salt and pepper, to taste
Instructions
- Preheat your oven to 200°C fan-forced (220°C conventional). Bring a large pot of salted water to the boil and cook the pasta for 2 minutes less than the packet says — it finishes cooking in the oven. Drain, reserving a cup of pasta water.
- Meanwhile, heat the olive oil in a large frying pan over medium heat. Cook the onion for 3–4 minutes until soft, add the garlic and half the salami, and cook for another 2 minutes until fragrant.
- Pour in the Chilli Sugo, swirl a splash of the pasta water through the jar to get every last bit, and simmer for 2–3 minutes. Season to taste.
- Toss the drained pasta through the sauce with the basil, loosening with pasta water if needed — it should look a little wetter than you want to eat it.
- Tip half the pasta into a large baking dish. Dollop over half the ricotta and scatter half the mozzarella. Top with the remaining pasta, then the remaining ricotta, mozzarella, salami and the parmesan.
- Bake for 20–25 minutes until golden, bubbling and crisp at the edges. Rest for 5 minutes, scatter with extra basil and serve straight from the dish.
Make it with
