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Orecchiette with ‘Nduja
Italian
Main
15 mins
Pasta
Easy
Serves
2

A splash of cream helps to temper the heat in this 'nduja pasta recipe by chef Jacob Kenedy, a firm favourite at his restaurant Bocca di Lupo: "This recipe is a dear favourite, inspired by Calabrese cuisine, but with a personal twist. It has become a stalwart of the Bocca di Lupo menu — not quite always on the menu, but always requested when it isn’t."

Recipe courtesy of
Ingredients
  • 260g bought fresh orecchiette or 200g dried
  • 1 red onion, halved and sliced with the grain
  • 120g cherry tomatoes, quartered
  • 2 tbsp extra virgin olive oil
  • 50g ‘nduja or 100g if shop bought and not so strong
  • 50ml white wine
  • 80ml double cream
  • 50g rocket, very roughly chopped
  • Freshly grated Pecorino Romano, to serve
Method
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Method
  1. Just before you put the orecchiette on to boil (or just after if they are dried), fry the onion and tomatoes in the oil over a high heat for 3 minutes, until softened and slightly browned. 
  2. Crumble in the ‘nduja and fry for 30 seconds, then add the wine and a small ladleful of water. Let it bubble for a few moments, then add the cream.
  3. Allow the sauce to cook until the cream has reddened, and thickened if it looked watery, then add the drained pasta (still a little wet) and the rocket. Cook until the rocket is wilted and the pasta is coated in the sauce. Serve with grated Pecorino on top.

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

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