'Nduja and Cherry Tomato Rigatoni

Adding ‘nduja is an easy way to pack in plenty of flavour without having to do much else. ‘Nduja can be such a versatile ingredient, it can be spread on warm toasted bread, added to pizza, or it melts perfectly into tomato sauces like this one!

‘Nduja is made with pork, chillies and paprika and originates from Calabria in the south Italy . It’s fiery taste means it adds a good hit of spice and heat and the sweetness of the cherry tomatoes in this dish really complement the flavour. Plus the nduja helps the sauce cling to the gorgeous Garofalo Rigatoni pasta.

I’ve used tinned cherry tomatoes in this as I love the tomato juice they come in but you could always make with fresh cherry tomatoes too. This is a great quick, pasta dinner that doesn’t need much thought and is no faff!

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'Nduja and Cherry Tomato Rigatoni

Servings: 2

Recipe by: Cooking & Carafes

Prep time: 5 MinCooking time: 20 MinTotal time: 25 Min

Combine fiery 'nduja with sweet cherry tomatoes for a deliciously easy dinner

Ingredients

• 180g Garofalo Rigatoni
• ½ red onion, finely chopped
• 2 x pork sausages, skinned
• 75g 'nduja
• 400g tinned cherry tomatoes
• 2 tbsps Olive Oil
• Salt and Black Pepper
• Parmesan for serving, optional

Instructions

1. Add 2tbsps of olive oil to a flat based pan, add your finely chopped red onion to the pan and season with a little salt. Allow to cook gently on a low heat for 5 minutes.
2. As the onion continues to cook add the meat from two skinned pork sausages. Break up with the back of a wooden spoon or spatula, season with a few grinds of black pepper.
3. Allow the onion to continue cooking with the sausage for another 5 minutes.
4. Meanwhile bring a pan of water to the boil and salt, add your Garofalo Rigatoni pasta and allow to cook for ten minutes.
5. Add your 75g of nduja to the pan with the onion and sausage and allow to start to melt away into the pan.
6. Next add the 400g of tinned cherry tomatoes and stir the sauce together. Allow to simmer gently while the pasta continues to cook.
7. Once the pasta is ready, drain and add the rigatoni to your sauce, including a splash of pasta water. Toss together so the rigatoni is coated in the deliciously juicy tomato sauce.
8. Serve and add a good grating of parmesan and extra drizzle of olive oil

Nutrition Facts

Calories

906.98

Fat (grams)

49.47

Sat. Fat (grams)

14.62

Carbs (grams)

78.28

Fibre (grams)

4.75

Net carbs

73.53

Sugar (grams)

8.66

Protein (grams)

36.35

Sodium (milligrams)

1084.66

Cholesterol (grams)

91.56

Values per whole meal

This recipe is in collaboration with Garofalo Pasta as part of a paid for partnership. Garofalo Pasta is widely available on Ocado and Amazon