This dish was an experiment after buying some ‘Nduja from Hatfield Food Festival last year. I’m not a huge lover of chicken in pasta, I’d never order it out, but it turned out to be the perfect match!
When I stumbled across ‘Nduja again at the local Pearce’s Farm Shop (and have since discovered it is supplied by EatDrinkIdeas – who have amazing produce at local markets throughout Hertfordshire) I had to buy some so I could recreate this dish. Although it’s not widely available in supermarkets, you should be able to pick some up in local delis and farm shops.
‘Nduja is a Calabrian salume made with pork fat, herbs and spices and has a kick to it with fiery chilli, which adds to its rich and vibrant red colour. You’ll find it dotted across menus; from pizza toppings to pasta sauces and for its more traditional use on bruschetta or crostini as it’s a spreadable sausage!
Ingredients (serves 2)
- 150-200g of pasta – penne or rigatoni
- Red onion, finely chopped
- 400g Chopped tomatoes
- 50g ‘Nduja sausage meat
- 250g chicken mini fillets, cut into smaller pieces
- Lemon juice of ½ a lemon
- 2 tbsp Freshly chopped parsley
- Parmesan to serve
- Heat some olive oil in a pan on a medium heat and add the chicken and chopped onion and cook for 10 minutes until the chicken is browned.
- Add the chopped tomatoes, parsley and nduja and stir together and season.
- Bring a large pan of water to the boil and cook the pasta until al dente. Your sauce will be full of flavour and the tomatoes should have reduced a little.
- Squeeze the juice of half a lemon into the sauce, this helps to calm some of the fieriness of the nduja but if you like it hot and spicy you can leave it out!
- Add the pasta to the sauce with a splash of pasta water and stir so the sauce coats the pasta, it should stick beautifully to the penne or rigatoni.
- Serve with an extra sprinkle of parsley and grated parmesan.
For more inspiration check out our Pinterest profile too!