Roasted and blended red peppers and 'nduja make the most delicious sauce for this pasta dish.
I was craving a spicy pasta dish so I bought some n'duja to add to my rigatoni. I much prefer this to chorizo as it blends much easier and creates a delicious sauce.
You can find jars of n'duja in your local M&S - if you haven't tried it yet you are missing out! I have added prawns to this recipe but it is delicious on its own. This dish is perfect for a Friday night with a glass of red or a dinner party. Let me know if you try this recipe :)
Total Cooking Time
30 Minutes
Ingredients
2 x Red peppers
1 x Shallot (diced)
2 x Garlic cloves (minced)
1.5 tsp 'Nduja paste
1 tbsp Mascarpone
150g Rigatoni
100g Raw king prawns
Parmesan & basil to serve
Method
1. Pre heat the oven to 170 and prepare the red peppers. Halve & deseed them, coat them in olive and season.
2. Place them into a roasting dish and put in the oven for 25-30 minutes until slightly blackened on the skin.
3. While the red peppers roast, prep the shallot & garlic.
4. Once the red peppers are done, add these to a blender/processor until smooth and add your rigatoni into a pan of salted, boiling water.
5. Heat olive oil in a large pan (big enough to fit the pasta) and fry the shallot until softened, season with black pepper. Once softened add the garlic & 'nduja paste and fry for 30 seconds. Now add the prawns and cook until just pink.
6. Keep aside a small amount of pasta water and then drain the pasta.
7. Add the pasta to the pan, then the blended peppers and mascarpone and mix to combine.
9. Check for seasoning and add your parmesan and basil.
10. Serve with more parmesan & black pepper and enjoy.
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