Oven-baked rigatoni with wild boar salami

INGREDIENTS

• 1 good lug extra virgin olive oil
• ½ wild boar salami, sliced (or use Napoli salami)
• 1 red onion, peeled and sliced
• 1 clove garlic, peeled and sliced
• 4 tablespoons balsamic vinegar
• 400 g tinned chopped tomatoes
• 3 tablespoons crème fraîche
• 1 large bunch fresh basil, leaves picked and chopped
• sea salt
• freshly ground black pepper
• 300 g rigatoni
• 1 ball buffalo mozzarella, sliced