Pappardelle with roast nduja and tomato sauce

Nduja is a spicy, spreadable pork sausage from Italy.

Recipe «Pappardelle with roast nduja and tomato sauce» presented in category Recipes / Meat, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author sheff would need: 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.

Ingredients:

• 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 

Instructions

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.