NDUJA AND TOMATO CAPUNTI PASTA
SERVES 4
Rachel Humphrey, Exec Chef of two Michelin-starred restaurant Le Gavroche, Mayfair, combines her favourite Vallebona ingredients, to bring you one of her top quick at home recipes
More about Le Gavroche
'A great quick & satisfying meal with only a few ingredients'
INGREDIENTS:
METHOD
1. Bring a large pan of salted water to a boil, add the pasta & cook for 11 minutes as it will finish cooking in the sauce.
2. Finely chop shallot & garlic. Heat a little oil in a pan on a medium heat, add the shallot & cook for 2-3 mins before adding the garlic. Cook for a further 2 minutes.
3. Add the nduja & stir well to break down into the shallot & garlic. Fry gently for 2 minutes then add the tinned tomatoes. Bring to a simmer for 5 minutes.
4. Add the cream if using & bring back to a simmer. Drain the pasta & add to the sauce stirring well, cook together for 2 minutes. Remove from the heat stir in the parsley.
Divide into warmed bowls & grate over pecorino.
