We are loving ‘Nduja in pasta dishes in our house at the moment, and here is another one that can be cooked in under 15 minutes. Perfect for a speedy midweek supper.
The sweet petit pois and juicy tomatoes are a great addition to the spicy ‘nduja but you could always add your favourite veg instead.
- 150g pasta (we like to use spaghetti) (gluten-free if required) cooked, according to the packet instructions (reserve a ladleful of the cooking water)
- 100g nduja, broken into pieces
- 100g (frozen) petit pois/peas
- 12 cherry or baby plum tomatoes, halved
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 peas and tomatoes and continue to stir as the peas and tomatoes soften in the oils.
Step 2: 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.