Calabrian Baked Pasta with 'Nduja and Spicy Salami

Method

1. Heat a generous amount of olive oil in a large pan over medium heat.
2. Add the sliced spring onion and sauté until softened.
3. Add the diced spianata and salame piccante and cook for a couple of minutes until they release their fat.
4. Add the 'nduja and let it melt into the oil.
5. Add the tomatoes, stir, and cook for a few minutes. Season with salt.
6. Meanwhile, bring a large pot of salted water to a boil and cook the rigatoni until al dente.
7. Drain the pasta and add it to the pan with the sauce. Toss well to coat.
8. Lightly oil a baking dish with olive oil.
9. Spread a layer of the pasta in the dish.
10. Make a well in the center and crack an egg into it. Place a few pieces of caciocavallo around the egg.
11. Cover with the remaining pasta mixture, pressing gently.
12. Pour a little vegetable broth around the edges of the dish.
13. Drizzle with a little more olive oil.
14. Bake in a preheated hot oven (around 200°C/400°F) for 10 minutes, until the top is golden and gratinated.
15. Remove from the oven and immediately grate fresh caciocavallo over the top. (Optional: return to oven for a minute to make it stringy.)
16. Serve hot.