Recipe & photography by Ed Barrow
Nduja, Sundried Tomato and Sprout Rigatoni
Ingredients
40g of salted butter
12 Brussels sprouts, root removed and finely shredded
1 clove of garlic, finely chopped
1 tsp of chilli flakes
60g of ‘Nduja sausage
50g of sundried tomato, roughly chopped
150g of Northern Pasta Co Rigatoni
100ml of double cream
1 lemon, juice only
Grated Parmesan, to finish
Recipe
Start by placing a large pan of well salted water on to boil for the pasta.
Add the butter to a large saute or frying pan and add a drizzle of olive oil. Place onto a medium high heat until melted. Add the shredded sprouts and cook for 5-6 minutes tossing regularly until they have cooked down and softened. Add the garlic and fry for a further minute or two until fragrant and then remove from the pan and leave to one side.
Meanwhile, in the same pan add the ‘Nduja and sundried tomatoes and fry for around 3 minutes until fragrant and the ‘Nduja has melted.
Whilst this cooking add the rigatoni and cook for 7 minutes or until al-dente.
Add the sprouts back into the pan with the ‘Nduja mixture. Pour in the cream and then toss or stir together and season well with salt and pepper. Squeeze in some lemon juice and then gently cook, stirring regularly whilst the pasta finishes its cooking time.
Drain the rigatoni once cooked and to the pan with the sprouts and Nduja. Toss together until everything is well combined and taste for seasoning.
Divide between 2 bowls and finish with some Parmesan over the top.
