Читать книгу The Batch Lady - Suzanne Mulholland - Страница 33
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’Nduja is a spicy paste made with pork and chilli from Calabria in Italy. You will find it beside the jars of pesto in the supermarket.
PREP: 10 MINUTES
COOK: 15 MINUTES
SERVES 4
splash of olive oil
2 cups (230g) frozen, chopped onions
1 tsp frozen, chopped garlic
4–5 tbsp ’nduja spread
1½ cups (300g) cherry tomatoes, quartered
1 smoked sausage, sliced
4 cups (400g) rigatoni pasta, to serve
4 tbsp grated Parmesan cheese, to serve
01 Heat a splash of olive oil in a large pan over a medium-high heat, then add the onions and garlic and cook, stirring occasionally, until softened, 3–4 minutes.
02 Add the ‘nduja to the pan and stir until the onions are coated, then add the tomatoes and cook, stirring occasionally, for 5 minutes.
TO COOK: If you are making this to serve now, stir in the smoked sausage and keep warm while you cook the pasta. Stir the cooked pasta through the ‘nduja and sausage mixture, then divide between serving bowls, scatter with Parmesan and serve warm.
TO FREEZE: Set the mixture aside until cooled to room temperature, then stir through the smoked sausage and transfer to a labelled freezer bag. Freeze flat for up to 3 months.
TO COOK FROM FROZEN: Remove the bag from the freezer and leave to completely defrost in the fridge. Once defrosted, transfer to a pan and cook until piping hot. Cook the pasta in a separate pan, then combine as described in the To Cook section, left.
