375g pack of Pipette pasta
500ml jar of Home Base pasta sauce
Salumi Australia ‘Nduja, to taste
Handful of parmesan or Parmigiano Reggiano
125g ball of fresh mozzarella
Olive oil

Preheat your oven to 200°C (180°C fan). Bring a large pot of salted water to a lively boil. Cook the pipette for about 5 minutes—you want it “molto” al dente because it’ll finish cooking in the oven.

While the pasta is boiling, warm up your Home Base sauce in a small saucepan so it’s hot and ready to pour over.

When the pasta’s done, drain it and keep about a cup of the cooking water. Return the pasta to the pot and pour over the hot sauce. Stir it vigorously to coat the pasta, then tip everything into a baking dish. Use a teaspoon to nestle chunks of ‘Nduja throughout the pasta, adding as much as you like. 

Tear the mozzarella into pieces and scatter it over the top, then finish with a handful of Parmigiano Reggiano. Drizzle with a little olive oil just to say I love you.

Bake for 20-25 minutes, or until it’s bubbling, golden, and completely irresistible. Let it rest for 5 minutes before digging in (it’ll be hot!).