Spicy Italian-style pasta casserole

Ingredients for 6 servings:

• 1 pack of Rigatoni
• 2 large onions, roughly chopped
• 2 large garlic cloves, crushed
• 2 chili peppers, dried
• 1 can of pizza tomatoes
• 2 tsp oregano
• 1 tsp marjoram
• 2 tsp salt for the sauce
• some tomato paste
• 1 pack of cooked ham, cut into strips
• 1 can tuna, chopped
• 1 small can of peas
• some olive oil
• Margarine for the mold
• 1 bag of cheese, grated
• 1 cup of cream

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Rigatoni di Sicilia del Diavolo

Preheat oven to 250°C (top/bottom heat). Boil water and cook rigatoni according to package instructions, but drain slightly earlier than required (e.g.: 9-11 minutes, then drain after about 8 minutes). Meanwhile, fry the onions until translucent, add the garlic, and sauté briefly. Finely chop the chili peppers (do not get them in your eyes!) and add them to the pan along with the tomatoes, oregano, marjoram, salt, and ham. Add a little tomato paste and let it thicken over medium heat. If the sauce becomes too thick, add a little more water. For the last two to three minutes before draining the pasta, briefly simmer the tuna and peas. Remove the pan from the heat. Drain the pasta and drizzle with olive oil. Grease the dish with margarine. Place the pasta, sauce, and cheese in two or three layers in an ovenproof dish, using a little more cheese on top. Pour over the cream. Place on the lowest rack in the oven. Reduce oven heat to 200°C and bake for about 30 minutes, until the cheese is golden brown. It’s all good. A glass of dry red wine goes perfectly with this dish.