• Preheat your oven to 220°C/200°C fan/gas mark 7.
• Boil a large pot of salted water for the rigatoni.
• When boiling, add the rigatoni to the water and bring back to the boil.
• Cook until softened, 12 mins.
• Once cooked, drain in a colander and pop back in the pot, off the heat. Drizzle with oil and stir through to prevent sticking.

TIP: If you’re in a hurry you can boil the water in your kettle.

• Meanwhile, halve, peel and chop the onion into small pieces.
• Peel and grate the garlic (or use a garlic press).
• Halve the pepper and discard the core and seeds. Chop into 2cm chunks.
• Place a large pan over medium-high heat with a drizzle of oil.
• Add the onion and pepper to the pan and fry until softened, stirring occasionally, 4-5 mins.

• Add garlic and paprika and cook for 1 min more. 
• Add the passata, muscat and a splash of water to the pan. Cook for 2-3 mins.
• Stir in the drained rigatoni and season to taste with salt and pepper.
• Pop the pasta into an appropriately-sized oven dish.

• Drain and tear the mozzarella. Scatter it on top of the pasta.
• Sprinkle over half the Italian cheese and drizzle with the BBQ sauce.
• Bake in the oven until the cheese has melted, 6-8 mins.

• Meanwhile, pop the baguettes into the oven to warm through, 2-3 mins.
• Roughly chop the parsley (stalks and all).

• Divide the pasta between plates.
• Garnish with the remaining Italian cheese and parsley.
• Plate the warmed baguette alongside.