Spicy Nduja Pasta
Deep orange-red sauce clinging to every ridge of the rigatoni, snowdrifts of parmesan melting on contact and torn basil leaves catching the steam.
Ingredients
Serves 2- 3garlic cloves, minced
- 1 x 400gtin chopped tomatoes
- salt and pepper
- 1shallot, finely diced
- 1 tspdried oregano
- 2 tbspolive oil
- 200 gdried rigatoni
- 2 tbspnduja
- 30 gparmesan, finely grated
- 15 gbasil, leaves torn
Method
- 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.
- 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.
- 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.
- 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.
- 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.
- Divide between warm bowls, shower with parmesan and scatter the torn basil over the top.
Per serving
- kcal
- 681
- protein
- 24.3g
- fibre
- 7g
- carbs
- 87.7g
- fat
- 25.4g
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