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To begin, make the tomato sauce. Sauté the onion and garlic in a splash of oil until soft. Add the thyme and red wine
Reduce the wine by three quarters. Add the tomatoes and simmer for 25 minutes, until the sauce has thickened
Stir in the rocket and basil leaves and turn off the heat. Set aside
Cook the rigatoni in salted boiling water until al dente. Drain and toss with a little olive oil to stop the pasta sticking together
Mix the filling ingredients together in a bowl, season with salt and pepper and transfer to a piping bag
Preheat the oven to 180°C/gas mark 4
Pipe some filling into each rigatoni tube and place the filled pasta in a baking dish
Pour half of the sauce over the pasta, giving a gentle stir to coat evenly, then pour over the rest of the sauce. Spread the torn mozzarella over the top then cover with a generous grating of Pecorino. Bake in the oven for 25 minutes
Season with freshly ground black pepper and garnish with fresh basil