Pappardelle with roast nduja and tomato sauce

Cooking Meat Pappardelle with roast nduja and tomato sauce

Nduja is a spicy, spreadable pork sausage from Italy.

Lables: Egg free Fish free Peanut free Sesame free Shellfish free Soy free Tree nut free
  1. Preheat the oven to 200C.
  2. Combine capsicum, tomatoes, zucchini, garlic, oil and vinegar in a roasting pan. Crumble over the nduja, then season and toss to combine. Roast for 25 minutes or until tomatoes start to collapse.
  3. Cook pasta in a saucepan of boiling salted water according to packet instructions. Drain, reserving 1/4 cup (60ml) cooking water.
  4. Remove pan from oven. Squeeze garlic from their skins and stir through tomato mixture. Add to pasta with reserved cooking water and toss to combine.
  5. Divide pasta among bowls and top with shaved parmesan and basil to serve.

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1 large red capsicum, seeds removed, thinly sliced
500g mixed baby heirloom tomatoes
2 zucchinis, thinly sliced into ribbons using a vegetable peeler
4 unpeeled garlic cloves
1/4 cup extra virgin olive oil
1 tbsp red wine vinegar
50g nduja
400g pappardelle pasta
Parmesan, shaved, to serve
Basil leaves, to serve

Adv

Autors
Preparation time
15
Cooking time
25
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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