The kind of dish that disappears before you can serve seconds. We build this entirely in the Ember Cast Iron Dutch Oven; sauce, pasta, and all; then finish it in the oven until the top is golden, bubbling, and lightly crisp around the edges. One pot, deeply comforting, and absolutely no compromise on flavour.
Prep time: 10 mins
Cook time: 45-55 mins
Total time: 55-60 mins
Serves: 4-6
Ingredients for the Tomato Sauce
-
3 tbsp Olive oil
-
6 to 8 Garlic cloves, finely chopped
-
1 medium Onion, finely chopped
-
1 can crushed Tomatoes (400g) or 4 large fresh tomatoes, pureed
-
1 tsp dried Oregano
-
1 tsp dried Basil
-
¼ tsp smoked Paprika ( optional)
-
1 tsp Red chilli flakes
-
1 tsp Sugar
-
Salt to taste
-
Black pepper to taste
Ingredients for the Baked Pasta
-
2 cups Penne or Rigatoni pasta, uncooked
-
3- 4 cups Water or vegetable stock
-
½ cup Fresh cream
-
1 cup Mozzarella cheese, grated
-
½ cup Parmesan cheese, grated
-
2 tbsp Butter
-
Fresh basil leaves, to finish
-
Salt to taste
For the Topping
-
½ cup Mozzarella cheese, grated
-
2 tbsp Parmesan cheese, grated
-
1 tsp Red chilli flakes
-
A drizzle of Olive oil
Method
Step 1
Preheat the oven to 200°C.
Step 2
Preheat the Ember Cast Iron Dutch Oven on medium heat for 2 minutes. Once heated, reduce the flame to low-medium heat before beginning the sauce.
Step 3
Add olive oil to the Dutch oven. Add the chopped garlic and sauté on low heat for 30 to 40 seconds, stirring continuously until fragrant. Do not let it brown.
Step 4
Add the chopped onion and sauté for 5 to 6 minutes until softened and translucent.
Step 5
Add the crushed tomatoes, oregano, basil, red chilli flakes, smoked paprika, sugar, salt, and black pepper. Stir well and cook on low-medium heat for 8 to 10 minutes until the sauce thickens slightly and the flavours deepen.
Step 6
Add the uncooked pasta directly into the sauce. Pour in 3½ to 4 cups of hot water or vegetable stock and stir well. The pasta should remain mostly submerged in the liquid.
Step 7
Bring the mixture to a gentle boil on medium heat, then reduce to low-medium heat and cook uncovered for 8 to 10 minutes, stirring at intervals to prevent sticking at the base. Cook until the pasta is approximately 80 percent done, and most of the liquid has been absorbed.
Step 8
Reduce the heat to low. Stir in the fresh cream and butter gently. Add the mozzarella and parmesan cheese and mix until the cheese begins to melt into the sauce.
Step 9
Scatter the topping mozzarella, parmesan, and red chilli flakes evenly over the pasta. Finish with a light drizzle of olive oil.
Step 10
Transfer the Ember Cast Iron Dutch Oven into the preheated oven and bake uncovered for 15 to 18 minutes until the top is golden, bubbling, and lightly crisp around the edges.
Step 11
(Optional) Broil for the final 2 minutes for a deeper golden crust.
Step 12
Remove from the oven and let the baked pasta rest for 5 minutes before serving. Finish with fresh basil leaves and serve hot directly from the Dutch oven.
Note:
-
Due to the high heat retention of cast iron, the pasta will continue cooking slightly even after removing it from the oven.
-
Stir the pasta occasionally during stovetop cooking to prevent sticking at the base.
-
Keep the pasta slightly saucy before baking, as the oven and residual heat will continue absorbing moisture.
-
Cast iron retains heat beautifully, keeping the pasta warm for extended serving.
-
For a richer flavour, vegetable stock may be used instead of water.