Nduja Pasta and Cherry Tomato Recipe
The spicy Calabrian sausage Nduja sits at the heart of this delicious and stupidly easy pasta recipe that will go from your fridge to your table in around 15 minutes.
Servings 2 Servings
Calories 643kcal
Ingredients
- 75 g Nduja 2½oz
- 1 Small-Medium Echalion or Banana Shallot 35g
- 1 tablespoon Olive Oil
- 250 g Baby Plum Tomatoes 1½ Cups
- 50 ml Marsala Wine 3 tablespoon + 1 teaspoon
- 20 g Basil Leaves 1 Cup (plus extra for garnish)
- 175 g Dried Pasta 6oz (I use Fiorelli)
- Salt for boiling pasta
- Parmesan cheese for Garnish
Instructions
- Bring a 20cm or 8" saucepan of water to a boil and season it generously with salt (1½ teaspoons for a pan this size).
- Peel the shallot, cut it in half and then dice it as finely as you can.
- Pick the basil leaves from the stems.
- Cut the tomatoes in half.
- Add the pasta to the boiling water and cook it for 30 seconds less than the packet says.
- Heat a 30cm or 12" nonstick frying pan over a medium heat and add the olive oil and shallots, and soften for 1 minute.
- Pour in the marsala wine and cook for 1-2 minutes, then turn the heat all the way down to low.
- Add the nduja and stir until it softens and forms a very thick sauce.
- 2 minutes before the pasta is ready, add the tomatoes; the aim is not to cook the tomatoes but to heat them through.
- Drain the pasta, reserving around 75ml (⅓ Cup) of the cooking liquid, then add the drained pasta to the nduja and tomato mix. Stir in enough of the pasta cooking water to form a nice coating on the pasta.
- Throw in the basil leaves and toss them through the pasta to wilt them.
- Serve with more basil leaves and Parmesan cheese.
Video
Nutrition
Serving: 1 | Calories: 643kcal | Carbohydrates: 72g | Protein: 25g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 17g | Cholesterol: 58mg | Sodium: 980mg | Fiber: 6g | Sugar: 6g
