Calabrian Baked Rigatoni with 'Nduja and Caciocavallo

Name: Calabrian Baked Rigatoni with 'Nduja and Caciocavallo
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Sicilian
Ingredients: 1 lb (450 g) dried rigatoni pasta; 6 oz (170 g) 'nduja sausage, spicy spreadable Calabrian pork, removed from casing; 10 oz (280 g) caciocavallo cheese, semi-hard stretched curd, sliced thin (about 1/8 inch / 3 mm); 28 oz (800 g) canned whole peeled tomatoes; 3 clove (15 g) garlic cloves, minced; 3 tbsp (45 ml) extra-virgin olive oil; ¼ tsp (½ g) red pepper flakes (crushed dried chili) (optional); to taste kosher salt; to taste freshly ground black pepper; ¼ cup (15 g) fresh flat-leaf parsley, finely chopped; ½ cup (120 ml) reserved pasta cooking water

From the MyKitchenBank Kitchen

A rustic, fiery baked pasta from Calabria that marries smoky, spreadable 'nduja sausage with stringy, sweet caciocavallo cheese in a quick tomato sauce. The rigatoni tubes catch and hold the spicy fat and creamy cheese as they bake, creating pockets of heat and richness in every bite. Finished under the broiler so the cheese melts into golden pools.

Prep: 15 min
Cook: 35 min
Wait: 10 min
Total: 1 hr
Makes: 4 servings (about 8 oz / 225 g per person)

Save to My Kitchen Jump to recipe

Steps

Before you start

Bring a large pot of salted water to a boil before you start—pasta cooks while you build the sauce
Slice the caciocavallo cheese thinly so it melts evenly
Have a 9×13-inch (23×33 cm) baking dish ready

1
Render 'nduja fat
- Heat the olive oil in a large skillet over medium-high heat.
- Once shimmering, add the 'nduja sausage (removed from its casing) and break it into small chunks with a wooden spoon.
- Cook for 3–4 minutes, stirring occasionally, until the sausage begins to release its red oil and the white fat streaks turn translucent.
- The 'nduja will not fully break apart; it should remain somewhat chunky.
+ Show details− Hide details
Ready when: Sausage releases red spiced oil and begins to soften; white fat turns translucent
Tip: 'Nduja spreads easily when warm. Do not overstir or it will entirely break apart into paste—you want small, distinct pieces.
2
Build tomato sauce
- Add the minced garlic to the 'nduja and cook for 30 seconds, stirring constantly, until fragrant.
- Pour in the canned tomatoes (with their juices) and break them into chunks with the back of a wooden spoon.
- Add the red pepper flakes if using.
- Bring to a gentle simmer over medium heat and cook uncovered for 8–10 minutes, stirring occasionally, until the sauce thickens slightly and the raw garlic taste softens.
- Season with salt and black pepper to taste.
+ Show details− Hide details
Ready when: Sauce is lightly thickened, no raw garlic smell, tomatoes break down slightly
Tip: Do not reduce the sauce too far—it will continue to cook in the oven. The sauce should still look loose and flowing.
3
Cook rigatoni to al dente
- While the sauce simmers, bring a large pot of generously salted water to a rolling boil.
- Add the rigatoni and stir well.
- Cook according to the package directions, typically 11–13 minutes, until the pasta is tender but still has a slight firmness when bitten.
- Scoop out and reserve 1/2 cup (120 ml) of pasta cooking water, then drain the pasta in a colander.
- Do not rinse it.
+ Show details− Hide details
Ready when: Pasta is tender but still firm to the bite; no chalky center when bitten
Tip: Reserve the pasta water before draining. It binds the sauce and pasta as they bake, preventing a dry dish.
4
Combine pasta and sauce
- Add the drained rigatoni to the 'nduja-tomato sauce and stir gently to coat.
- The sauce will seem thin—pour in 1/2 cup (120 ml) of the reserved pasta water a little at a time, stirring, until the mixture looks creamy and the pasta is fully submerged in sauce but not swimming in liquid.
- You may not need all the water.
- Taste and adjust salt and pepper.
+ Show details− Hide details
Ready when: Pasta is evenly coated in creamy sauce; liquid reaches about halfway up the pasta
Tip: Add pasta water slowly. You want a saucy dish, not a stew. The mixture will tighten as it bakes and the cheese melts.
5
Preheat ovenOven 375°F / 190°C
- Position an oven rack 6–8 inches (15–20 cm) below the broiler element.
- Preheat the oven to 375°F (190°C).
+ Show details− Hide details
Tip: Position the rack high so the broiler will reach the pasta easily in the final step without the bottom burning.
6
Assemble in baking dish
- Pour the pasta and sauce into a 9×13-inch (23×33 cm) baking dish.
- Spread it in an even layer.
- Lay the sliced caciocavallo cheese over the top in overlapping layers, covering as much surface as possible.
- The cheese does not need to cover every spot—the heat and steam will distribute the fat.
+ Show details− Hide details
Ready when: Cheese is arranged evenly over the pasta surface
Tip: Slice the caciocavallo very thin so it melts quickly and doesn't remain rubbery.
7
Bake until cheese meltsOven 375°F / 190°C
- Place the baking dish in the preheated 375°F (190°C) oven and bake for 15–18 minutes, until the caciocavallo cheese begins to soften and turn glossy and the sauce bubbles around the edges.
- The cheese should not be fully browned yet—this is just the melting phase.
+ Show details− Hide details
Ready when: Cheese is soft and glossy; sauce bubbles at the edges
Tip: Do not leave the oven—you need to move directly to broiling. The pasta will dry out if left in the hot oven too long.
8
Broil to golden finishOven 500°F / 260°C
- Switch the oven to broil on high.
- Return the baking dish to the top rack, about 6–8 inches (15–20 cm) from the broiler element.
- Broil for 3–5 minutes, watching carefully, until the caciocavallo cheese is melted, bubbly, and lightly browned in spots.
- The sauce should bubble vigorously around the edges.
+ Show details− Hide details
Ready when: Cheese is melted, glossy, with light golden-brown spots; sauce bubbles at edges
Tip: Broilers heat unevenly. If the cheese is browning too fast on one side, rotate the dish 180 degrees halfway through.
9
Rest and garnish
- Remove the baking dish from the oven and let it rest for 5 minutes.
- This allows the sauce to thicken slightly and the pasta to absorb the liquid.
- Scatter the fresh chopped parsley over the top just before serving.
+ Show details− Hide details
Tip: Do not skip the rest. It makes the difference between a sloppy dish and one with structured bite.

Good to know

Tips

'Nduja is sold vacuum-packed in most Italian markets and online. It should smell of smoke, paprika, and chili—not rancid. Once opened, store it wrapped in parchment and foil in the coldest part of the fridge for up to 2 weeks.
Caciocavallo is a stretched-curd cheese that tastes mildly sweet and milky. Look for it in Italian delis. If sliced thin, it melts into creamy pools. If it's old or very firm, grate it instead for even distribution.
This dish loves wine: serve a Nero d'Avola, Gaglioppo (the red of Calabria), or a medium-bodied southern Italian red. The acidity cuts through the fat and spice beautifully.
For extra richness and authenticity, add a small drizzle of 'nduja-infused oil over the top just after broiling. It adds a glossy finish and another hit of spiced heat.

Make ahead

Prepare the sauce and cook the pasta up to 4 hours ahead. Cool both, then refrigerate separately. Assemble the baking dish (minus the broiling step) up to 12 hours ahead, cover tightly with foil, and refrigerate. Bake from cold, adding 5–8 minutes to the baking time.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: cover leftovers and store up to 3 days. Reheat gently in a 325°F (165°C) oven for 12–15 minutes with a light foil cover, or microwave on 50% power in 2-minute intervals until warm, stirring between. Freezer: not recommended due to the texture of the caciocavallo cheese, which may become grainy when thawed.

Substitutions

caciocavallo cheese, semi-hard stretched curd → fresh mozzarella (fior di latte), sliced. Mozzarella is milder and less stringy but will melt smoothly. The dish will be less rich and less authentic.
'nduja sausage, spicy spreadable Calabrian pork → 3 oz (85 g) crispy guanciale or pancetta, diced fine, plus 1–2 tbsp tomato paste for color and spice. Guanciale offers similar fattiness but lacks 'nduja's spiced heat. Add the tomato paste to compensate for color and depth.
canned whole peeled tomatoes → 2 cups (480 ml) fresh tomato passata (strained tomatoes). Passata is smoother and faster; use it in place of canned whole tomatoes. The sauce will be more refined but slightly less rustic.
red pepper flakes (crushed dried chili) → 1/2 tsp 'nduja spread mixed into the sauce for extra heat. Doubles down on the 'nduja flavor. Add it in step 2 when simmering.