’NDUJA, PRAWN AND CHERRY TOMATO PASTA

THE SHORTCUT ’Nduja is a soft, fiery, spreadable salami. It’s smoky and spicy and dissolves into the most wonderful pasta sauce with very little input from the cook, while tasting like you’ve been layering up the seasoning for days. As the pasta cooks directly in the sauce it absorbs all the flavour.

SERVES 4

PREP TIME: 10 MINS COOK TIME: 20-25 MINS

★ olive oil, for drizzling

★ 100g ’nduja

★ 1 ciabatta roll, torn into bite-size pieces

★ 2 garlic cloves, finely chopped

★ 400g short pasta (I used casarecce)

★ 200g cherry tomatoes, halved

★ salt and freshly ground black pepper

★ 1 litre boiling water

★ 25g butter

★ 180g cooked and peeled large prawns

★ large handful of flat-leaf parsley, finely chopped

★ Heat a drizzle of olive oil in a large, shallow casserole dish or high-sided frying pan over a medium-high heat. Add the ’nduja and fry for 2-3 minutes

until the red oils are starting to flow. Push the ’nduja to one side, add the ciabatta pieces and fry for 5 minutes, or until crisp and stained red from the oils. Remove the ciabatta chunks with a slotted spoon and set aside.

★ Redistribute the ’nduja in the pan, add the garlic and fry for 1 minute until fragrant.

★ Add the pasta, cherry tomatoes and plenty of seasoning. Pour in the boiling water and bring to the boil.

Cook the pasta, stirring every couple of minutes until it is done to your liking – 10-12 minutes.

★ Drop the butter into the pan and shake to melt, then stir in the prawns and allow them to heat through.

★ Remove the pan from the heat, add the parsley, taste for seasoning and serve immediately scattered with the reserved spicy ’nduja crumbs.