Pasta casserole for meat lovers

Ingredients:

• 3 tbsp. l. olive oil
• 4 cloves garlic, thinly sliced
• A pinch of crushed red pepper flakes
• 2 x 800g cans of plum tomatoes, crushed by hand
• 4 large fresh sprigs of basil
• 2 cups Italian sausage
• 450 g rigatoni
• 0.5 cup diced ham
• 1/4 cup pepperoni, diced
• 1/4 cup chopped fried bacon
• 3 tbsp. grated mozzarella
• 1 tbsp. grated parmesan

Preparation:

1. Preheat oven to 230°C. Bring a large saucepan of water to a boil and add salt.
2. In a medium saucepan, heat 2 tablespoons olive oil over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add the tomatoes and 1 cup water. Increase the heat to medium-high and bring to a boil. Reduce the heat slightly, add the basil sprigs, and simmer, uncovered, until the sauce thickens, 15-20 minutes. Discard the basil and season the sauce with salt and pepper to taste.
3. While the sauce is simmering, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking up any lumps with a wooden spoon, for about 5 minutes. Transfer the sausage with a slotted spoon to paper towels to drain any excess fat. Transfer to a large bowl.
4. Cook the rigatoni in boiling water until al dente, 2 minutes less than the package directions. Drain and add the pasta to the bowl.
5. Add the tomato sauce, ham, pepperoni, bacon, half the mozzarella, and half the Parmesan to a bowl and toss well to distribute the ingredients evenly. Transfer the pasta to a 3- to 4-quart baking dish and sprinkle with the remaining mozzarella and Parmesan. Bake, uncovered, until golden brown, about 15 minutes. Let the casserole rest for about 10 minutes and serve.