Mezzi Rigatoni With Spicy Nduja Sauce
Nduja is a spicy spreadable pork salume that originates from the southern Italian region of Calabria. It works perfectly in a tomato sauce and adds that extra kick and heat.
- 500g/5 cups mezzi rigatoni or any short pasta
- 115g/1/2 cup Nduja paste
- 4 garlic cloves finely chopped
- 2 x 400g/4 cups tomato passata
- 50g/3 tbsp tomato puree
- 100g/1 cup Parmigiano Reggiano
- Handful fresh basil
- Salt and pepper
- Extra virgin olive oil
Add oil and garlic to a large skillet pan, on a medium heat and fry until the garlic sizzles too golden.
Then add the passata, tomato puree and torn basil. Season with salt and pepper and stir. Add the nduja and break up with a wooden spoon and stir into the sauce.
Simmer for around 45 minutes until the sauce reduces and thickens.
Put a pan of salted water on to boil for the pasta, remember salty as the Meditteranean Sea everyone 😉
Drain the pasta and add to the pan with the sauce. Mix together for a further minute or two to let the sauce be absorbed into the pasta and mix well.
Sprinkle with freshly grated Parmigiano Reggiano and serve immediately.