Spicy Cheesy Rigatoni with Veggie-Infused Sauce

50g rigatoni pasta 12.5g harina de trigo (wheat flour) 5g maicena (cornstarch) 5g ground oats 60ml milk 30ml water Pinch of salt Pinch of pepper 1/4 slice cheese 5g butter 5ml ketchup 5ml barbecue sauce 3ml hot sauce 10g tomato paste 10g diced tomato 10g diced onion 1/2 small carrot, grated 1/4 can canned Brussels sprouts, drained and chopped 1/4 can condensed chicken soup 25g sardines 2ml vinegar 5ml oil 1/4 tsp mustard 1/8 tsp curry powder 1/4 aji chili, finely chopped 1 egg

A hearty dinner for four featuring rigatoni pasta cooked with a rich, spicy tomato sauce enhanced with grated carrots, Brussels sprouts, and sardines. Finished with melted cheese and a hint of curry, all prepared using a stovetop and air fryer for perfect texture.

Steps

1. Boil rigatoni in salted water until al dente, drain and set aside. 2. In a small bowl, whisk together flour, cornstarch, and ground oats with milk and water until smooth. 3. In a pan, melt butter over medium heat. Add diced onion, grated carrot, diced tomato, and chopped Brussels sprouts. Sauté until softened. 4. Stir in tomato paste, ketchup, barbecue sauce, hot sauce, mustard, curry powder, vinegar, aji chili, salt, and pepper. Cook for 3-4 minutes. 5. Add condensed chicken soup and sardines, break sardines into smaller pieces, and mix well. 6. Pour the flour-oat mixture into the pan, stirring constantly until the sauce thickens. 7. Toss the cooked rigatoni into the sauce to coat evenly. 8. Transfer the pasta mixture to a baking dish suitable for the air fryer. 9. Crack the egg on top and place the cheese slice over the pasta. 10. Air fry at 180°C (360°F) for 8-10 minutes until the egg is set and cheese melted. 11. Serve hot, optionally drizzled with a little extra hot sauce or mustard.