Spicy Nduja Pasta

Ingredients

• 3 garlic cloves, minced
• 1 x 400g tin chopped tomatoes
• salt and pepper
• 1 shallot, finely diced
• 1 tsp dried oregano
• 2 tbsp olive oil
• 200 g dried rigatoni
• 80 g nduja
• 30 g parmesan, finely grated
• 15g basil, leaves torn
• Crusty ciabatta, to serve

Method

1. Bring a large pan of heavily salted water to a rolling boil and cook the rigatoni until al dente, around 10-11 minutes. Scoop out a mugful of pasta water before draining.
2. While the pasta cooks, heat the olive oil in a large frying pan over medium heat. Add the shallot and cook for about 3 minutes, until softened and translucent.
3. Add the nduja and press it into the pan with the back of a spoon — it will melt and turn the oil a deep orange-red. Cook for 2 minutes to release its spice.
4. Stir in the garlic and oregano, cook for 1 minute until fragrant, then pour in the tinned tomatoes. Season with salt and pepper and simmer for 8-10 minutes, until thickened and glossy.
5. Tip the drained rigatoni into the sauce with a splash of pasta water. Toss for a minute or so until every tube is slicked in red.
6. Divide between warm bowls, shower with parmesan and scatter the torn basil over the top.