Creamy ‘Nduja Pasta with Roasted Veggies and Rosemary ?
If you caught my stories, you’d of seen or HEARD me talking though this dish and the ingredients I’ve used – first time trying captions and actually talking to you guys (I’m shy, bear with me!). This was super hands-off and really delicious; also ‘nduja can be quite spicy sometimes so go easy and just add 1/2 if you’re not up for too much spice!
? Here’s how I made the sauce:
1 red onion
3 mini peppers
1/2 bag cherry tomatoes (approx. 250g)
Drizzle of olive oil
? Pop the oven onto gas 3/160c. Roughly chop the peppers and onion, then halve the cherry tomatoes. Slow-roast for min 1hr (I let mine roast for about 3hrs, mixing every so often). Once you’re happy with them, transfer to the hob and add:
20-40g ‘nduja (small piece)
1 grated garlic clove
2 sprigs rosemary
? over a medium heat, mix until the ‘nduja melts down. I like to add a splash of water (approx. 25ml) at this stage to get all the flavour off the bottom of the pan before adding:
2-3tbsp double cream
Pinch salt & pepper
1/2-1tsp dried oregano
? Let it cook together for a 1-2mins on low heat, check the consistency and add a little more water if you want it thinner, I do this with the pasta water at the end (up to 50ml), then taste and adjust the seasoning and it’d done! A squeeze of lemon and some fresh parsley work a treat to finish it off too.