‘Nduja is a Calabrian spreadable spicy salami. If you’ve had the Spanish sobrassada before it’s very similar, and could be used in its place. Alternatively you can always use chorizo.
The spicy sausage works beautifully with the sweet prawns, and the fat from the ‘nduja helps create the scant sauce which coats each strand of the spaghetti.
This is a super quick meal, ready in the time it takes to cook the pasta. Perfect for a weeknight.
- 150g spaghetti (gluten-free if required) cooked, according to the packet instructions (reserve a ladleful of the cooking water)
- 100g nduja, broken into pieces
- 16 king prawns, raw, shelled and deveined
- 1 fat clove of garlic, crushed
- 1 red chilli, diced
Step 1: While the pasta is cooking, place a frying pan over a medium heat and add the ‘nduja. Cook until it releases its oils and starts to break up. Add the garlic and chilli and stir to avoid them burning.
Step 2: Just as the pasta is cooked, add the prawns to the frying pan and cook on both sides.
Step 3: Add the cooked spaghetti to the frying pan along with a ladle of cooking water to loosen the sauce. Toss together until the pasta is coated. Serve.