Creamy Nduja Rigatoni

Sat, 7 March 2020

Creamy Nduja Rigatoni

(serves 4)

ingredients:

400g Rigatoni

1 tbsp olive oil

200g Sausage, chopped into bite-sized pieces

150g nduja

3 garlic cloves, crushed

150g sun-dried tomatoes, roughly chopped (or 150g sun-dried tomato pesto)

150ml tomato passata

200ml cream

100g Parmesan, grated

A handful of fresh basil, chopped

method:

1. Bring a pot of salted water to a boil and cook the rigatoni according to the package instructions. Reserve a bit of the pasta cooking water.
2. Meanwhile, heat a large frying pan over a medium-high heat. Add the oil and cook the sausages for 3-4 minutes, turning to brown on all sides.
3. Add the nduja and garlic to the pan and cook for 1-2 minutes, stirring to break up the ‘nduja until cooked through.
4. Add the sun-dried tomatoes and cook for a few seconds, then stir in the passata. Leave to cook for 1-2 minutes until thickened.
5. Stir in the cream until combined, then the Parmesan.
6. Stir in the pasta; add a little cooking water to loosen, if needed. Add the basil and serve immediately.