Who doesn’t love a meal which can be cooked in just one tray or tin? With this one by the great Ottolenghi, flavour and texture are not sacrificed for simplicity. The recipe was in his Guardian column (third recipe down) recently and I couldn’t wait to make it. I’ve already made it twice and am certain it’s going to become a staple in this house.
I have made one-pot pasta dishes before, where the pasta and the sauce ingredients are all cooked together in water in a large pan on the hob, so I was delighted to find this one because cooking everything, including the pasta itself, together in one roasting tin in the oven seemed so perfectly suited to Aga cooking. Even the rocket is stirred in rather than served separately. There is also a scrumptious salsa and I would urge you to take the extra few minutes to make this.
I found it slightly trickier than usual to decide which Aga oven(s) to use for this dish. Ottolenghi’s instructions for a conventional oven are 240ºC for the initial meat-browning stage and to turn it down to 200ºC after that. I found that if I put it in the roasting oven for both stages the pasta browned too quickly, even if I did as instructed and turned it in the sauce a couple of times to keep as much of it as possible submerged. I’ve shown at 7. below what worked for me. You might find a different oven permutation suits you better.
If you can’t find paccheri, Ottolenghi suggests using rigatoni or tortiglioni. I bought my paccheri from Ocado.
- 1 litre chicken stock
- 30g dried porcini mushrooms
- 750g minced pork
- 350g Cumberland sausages, casings removed
- 2 tbsps Worcestershire sauce
- 3 tbsps tomato paste
- ⅓ tsp chilli flakes (how precise Ottolenghi is!)
- 1 tbsp fennel seeds
- 15g sage leaves, roughly chopped (I used a little less than this because we’re not keen on a strong sage flavour)
- 75ml olive oil
- 60g Parmesan, grated
- Salt and pepper
- 3 celery stalks, roughly chopped
- 1 onion, roughly chopped
- 4 garlic cloves, crushed
- 500g oyster mushrooms, left whole or roughly torn into large pieces
- 100ml double cream
- 250g paccheri
- 70g rocket leaves
- 35g capers, roughly chopped
- 15g parsley, finely chopped
- 1 lemon, zested: add the zest and juice to taste
- 3 tbsps olive oil
- Add the porcini mushrooms to the chicken stock in a saucepan and bring to the boil on the boiling plate. Remove from the heat and leave to cool slightly
- Place the mince, sausage meat, Worchestershire sauce, tomato paste, chilli flakes, fennel seeds, sage, 3 tbsps of the olive oil, half the Parmesan, 1 3/4 tsps salt and some ground black pepper in the full size Aga roasting tin
- Blitz the celery, onion and garlic in a food processor until finely chopped and add to the roasting tin and mix it all together
- Bake in the middle (with the tin hanging from the third rung from the top) of the roasting oven for 30 minutes until brown and sizzling
- Using a fork, break up the meat to get rid of any clumps, then stir in the porcini mushrooms and stock, the oyster mushrooms, pasta, cream and remaining 2 tablespoons of oil
- Make sure to stir in the pasta very thoroughly and that it is mostly submerged in the sauce
- Return to the Aga but this time to the baking oven to cook for about 45 minutes. Take it out a couple of times to stir the pasta in the sauce. Alternatively, if you have time, place it in the roasting oven or baking oven for 10-15 minutes before transferring it to the simmering oven for an hour or more (depending on when you wish to eat). As we Aga owners know, it will not come to any harm
- Meanwhile make the salsa by combining all the ingredients in a small bowl and adding a grinding of black pepper
- Stir in the rocket and remaining Parmesan before serving. You could also sprinkle over some extra Parmesan shavings
Ottolenghi says to pour the salsa over the whole thing but I chose to serve it in a bowl to be passed round the table.
(The first time I made it there were only three of us so I roughly halved the quantities and used the half size Aga roasting tin, which is the one you can see in these photos.)