You will find ’nduja – a spicy paste made with pork and chilli – beside the jars of pesto in the supermarket.
PREP 10 MINUTES
COOK 15 MINUTES
230g chopped onions, frozen or fresh
1 tsp chopped garlic, frozen or fresh
4-5 tbsp ’nduja spread
300g cherry tomatoes, quartered
1 smoked sausage, sliced
400g rigatoni pasta
4 tbsp grated parmesan cheese
1. Heat a splash of oil in a large pan over a medium-high heat, then add the onions and garlic and cook, stirring occasionally, for 3-4 minutes.
2. Add the ’nduja and stir until the onions are coated, then add the tomatoes and cook, stirring occasionally, for 5 minutes.
TO COOK Stir in the sliced sausage and keep warm. Cook the pasta then stir it through the ’nduja mixture. Divide between four bowls and sprinkle with parmesan to serve.
TO FREEZE Allow the ’nduja mixture to cool, stir through the sausage and transfer to a freezer bag. Freeze flat for up to three months.
TO COOK FROM FROZEN Remove the bag from the freezer and leave to completely defrost in the fridge. Transfer it to a pan and heat until piping hot. Cook the pasta in a separate pan then combine and sprinkle with parmesan as before.
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