No-Fuss Italian Sausage Rigatoni Bake Ingredients: - 600g Italian sausages (casings removed) - 1 onion, finely chopped - 3 garlic cloves, minced - 1 tbsp Calabrian chilli paste (or to taste) - 1 tsp fennel seeds - 600g passata (sieved tomatoes) - 1 litre beef stock - 1 tsp dried oregano - 1 tsp dried basil - Salt and pepper, to taste - 500g rigatoni (or any short pasta) - 150g mozzarella, shredded - Parmesan cheese, to taste 1. Preheat the oven to 180°C (fan-forced or conventional). 2. In a large oven-safe pot or deep baking dish, heat a little oil over medium heat. Add the sausage meat (removed from the casing). Break it up and cook until browned. Once browned, remove it from the pan and set aside. 3. In the same pot, add the chopped onion and cook for 3–4 minutes until soft. Add the garlic, Calabrian chilli and fennel seeds. Cook for another 1–2 minutes, stirring, until fragrant. 4. Return the sausage to the pot. Add passata, beef stock, oregano, and basil. Stir well and bring the ...