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N’duja One Pot Pasta

A quick pasta dish that'll have your taste buds in a frenzy!

22 4
N’duja One Pot Pasta | DonalSkehan.com, A quick pasta dish that

main-meals

N’duja One Pot Pasta

A quick pasta dish that'll have your taste buds in a frenzy!

Wednesday, May 15, 2019
US / METRIC

1 tbsp olive oil

150g N’duja

1 shallot, finely chopped

2 garlic cloves, finely chopped

200g sun blushed tomatoes

500g rigatoni

500g passata

1.5 litres water

1 x ball buffalo mozzarella

Large handful basil leaves, to serve

Sea salt and freshly ground black pepper

1 tbsp olive oil

6 oz N’duja

1 shallot, finely chopped

2 garlic cloves, finely chopped

1 cup sun blushed tomatoes

1 lb rigatoni

2 1/4 cups passata

6 cups water

1 x ball buffalo mozzarella

Large handful basil leaves, to serve

Sea salt and freshly ground black pepper

Large, high-sided frying pan

22mins
Serves 4

Spicy Italian salumi and sun dried tomatoes bring the flavour in this super simple recipe. If you can’t get your hands on n’duja you can swap it for a soft chorizo. Either way, this is one seriously tasty pasta dish you’ll want to try!

Heat the oil in a large frying pan over a medium heat. Add the shallot to the pan and sauté for 3-4 minutes until broken down and with a little colour.
Tear the n’duja in and add the garlic, sauté for another 2-3 minutes. Add half the sun blushed tomatoes and rigatoni, toss to coat the rigatoni in all the flavours and then stir through the passata and water. Cook for 14-16 minutes or until the pasta is al dente. Stir continuously to prevent it from sticking to the base of the pan.
Season to taste then stir through the mozzarella. Serve into warm bowls and garnish with the remaining sun blushed tomatoes and basil leaves.
22mins
Serves 4

Ingredients
US / METRIC

1 tbsp olive oil

150g N’duja

1 shallot, finely chopped

2 garlic cloves, finely chopped

200g sun blushed tomatoes

500g rigatoni

500g passata

1.5 litres water

1 x ball buffalo mozzarella

Large handful basil leaves, to serve

Sea salt and freshly ground black pepper

1 tbsp olive oil

6 oz N’duja

1 shallot, finely chopped

2 garlic cloves, finely chopped

1 cup sun blushed tomatoes

1 lb rigatoni

2 1/4 cups passata

6 cups water

1 x ball buffalo mozzarella

Large handful basil leaves, to serve

Sea salt and freshly ground black pepper

You'll Need

Large, high-sided frying pan

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