Rigatoni al forno mare e monti

Ingredients for 4 servings:

• 350g rigatoni
• 2 garlic
• 2 small onions or shallots
• 2 tbsp olive oil
• 150 g salmon fillet(s)
• 150 g prawns or shrimps
• 60 ml vermouth, e.g. Lillet Blanc or mild white wine
• 1 can tomatoes, chopped, approx. 400 g
• 250 ml cream
• 100 g cooked ham
• 100 g peas
• 4 kaffir lime leaves
• 3 tsp lobster paste
• ½ chili pepper(s)
• n. B. Herbs, Italian
• e.g. salt and pepper
• 1 pack of gratin cheese, approx. 150 – 250 g

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

baked rigatoni with salmon, shrimp, ham and peas

Bring salted water to a boil and cook the rigatoni according to the package instructions. Finely dice the onions and garlic. Cut the salmon into 2 cm pieces. Sauté the onions and garlic in a pan with olive oil until translucent. Add the salmon and shrimp and fry lightly until the fish is cooked through. Deglaze with Lillet or mild white wine and let the alcohol evaporate. Deglaze with the chopped tomatoes and cream. Add the ham, peas, chili pepper, and lime leaves and simmer gently. If desired, you can also add sliced ​​mushrooms. The lime leaves give the dish a special touch. Stir in the lobster paste. Season with salt, pepper, Italian herbs, and a little sugar, if desired. For more depth, add a splash of mild white balsamic vinegar. Drain the pasta, reserving some of the cooking water. Return the pasta to the pot. Add a little of the pasta water to the sauce and remove the lime leaves and chili pepper from the sauce. Pour the sauce over the pasta and mix everything in the pot. Transfer the pasta and sauce to a baking dish and sprinkle with the cheese. Bake in a preheated oven at 180°C (top/bottom heat) for about 30 minutes on the middle rack, until the cheese is nicely browned.