PASTA WITH BREADCRUMBS RECIPES

Steps:

• 1. Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of starchy cooking water.
  2. Meanwhile, for the pangrattato, put 2 tablespoons of olive oil into a large frying pan on a medium-high heat with the breadcrumbs and chilli flakes. Peel and finely grate in the horseradish, then fry for 5 minutes, or until crisp, stirring regularly. Tip into a bowl and put aside. Return the frying pan to a medium heat with 2 tablespoons of olive oil. Peel, finely slice and add the garlic, strip in the thyme leaves, then tear in the dried peppers, discarding the seeds. Fry for just 1 minute, then toss in the drained pasta, loosening with a little reserved cooking water, if needed. Season to perfection, divide between warm bowls, drizzle lightly with extra virgin olive oil and generously sprinkle over the pangrattato.

Steps:

• 1. Preheat the oven to 200ºC/400ºF/gas 6.
  2. Peel and finely slice the garlic. Coarsely grate the Cheddar. Tear the stale bread into small chunks or blitz in the food processor.
  3. Tip the breadcrumbs into a bowl with one of the sliced garlic cloves, a good pinch of the oregano, the grated cheese and a pinch of sea salt and a sprinkling of black pepper. Drizzle with a little oil and toss to mix it all together.
  4. Pop the sausages out of their skins and break each one into 4 equal pieces. Roll each piece into a ball shape and place in an ovenproof dish. Drizzle over a little oil and roll to coat. Bake in the oven for about 10 minutes, or until golden and cooked through.
  5. Heat a little oil in a frying pan over a medium heat. Add the remaining sliced garlic and oregano, and the chilli flakes. Stir until the garlic is coloured, then tip in the tomatoes.
  6. Add a pinch of salt and pepper, bring to the boil, then reduce the heat and simmer for 10 minutes, stirring occasionally.
  7. Cook the rigatoni according to the packet instructions, taking it off the heat 2 minutes early, so it’s al dente. Drain in a colander and tip into a large baking dish.
  8. Add the sausage balls, pour over the sauce and toss well. Sprinkle over the cheesy crumb mix and bake for 15 minutes, or until golden on top and bubbling.