serves 4

olive oil, for frying


1 onion, chopped


100g fresh ndjua (or else from a jar)

 

100–200ml white wine (1 large glass)

 

1 x 400g tin of chopped tomatoes or

400g fresh cherry tomatoes, chopped

 

400g fresh or dried tagliatelle

 


sea salt
handful of fresh basil leaves, torn

 

80–100g Parmesan, grated

I’ve had a proper love affair with nduja for about a year now. It’s
an Italian spreadable salami and it just gives a massive kick to any dish. It’s got a broad spectrum of flavours and is packed with herbs and spices, while adding a gorgeous red colour. It’s really easy to use and you can add it to anything. I can’t see my love for nduja stopping any time soon.

Heat a glug of olive oil in a frying pan and add the chopped onion.


Cook over a low-medium heat for 3 minutes, stirring with a wooden spoon. Add the nduja, trying to break it up as much as possible with the spoon in the pan, and cook for another 2 minutes.

Turn up the heat to medium then add the white wine. Allow the mixture to reduce by half (about 3–4 minutes), then add chopped tomatoes. Allow the mixture to reduce again, until you reach a sauce-like consistency (about 5–8 minutes).

I love using fresh tagliatelle for this dish but dried works just as well. Pop the pasta into a saucepan of boiling salted water and cook for 1 minute, or according to packet instructions until al dente.

Remove the pasta from the water, reserving 1–11⁄2 ladles of the pasta water. Mix the pasta with the nduja sauce and the reserved water.

Serve with torn basil and Parmesan.