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Prep Time
20 min
Cuisine
Italian
Fiery 'nduja pork stars in this creamy, fresh and speedy tomato sauce. Tossed through pappardelle and finished with basil and plenty of cheese – simply delicious!
Prep Time
20 min
Cuisine
Italian
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 889 kJ 211 kcal |
2729 kJ 649 kcal |
Fat of which saturates |
8.6 g 4.3 g |
26.4 g 13.1 g |
Carbohydrate of which sugars |
25.1 g 2.8 g |
77 g 8.5 g |
Fibre | 1.8 g | 5.6 g |
Protein | 7.4 g | 22.7 g |
Salt | 0.2 g | 0.61 g |
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Boil a kettle
Chop the cherry tomatoes in half and peel and finely slice (don't chop) the garlic
Add the fennel seeds to a pestle and mortar and grind (or chop if you don't have a pestle and mortar!) to a fine powder
Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of olive oil over a medium-high heat
Once hot, add the chopped tomatoes with a pinch of salt and cook for 2-3 min or until beginning to soften
Add the pappardelle to a pot of plenty of boiled water with a large pinch of salt and bring to the boil over a high heat
Cook the pappardelle for 8-10 min or until cooked with a slight bite
Once done, drain the pappardelle and return to the pot, reserving a cup of the starchy pasta water
Once the tomatoes are beginning to soften, add the sliced garlic and crushed fennel seeds and cook for 1 min or until fragrant
Add the Chinese rice wine and cook for a further 30 sec
Add the 'nduja to the pan with 50ml [75ml] boiled water and give everything a good mix up until fully combined
Season with a generous pinch of salt and pepper and cook for a further 3-4 min or until a sauce has formed
Meanwhile, peel half the Italian hard cheese until you end up with a pile of 'cheese shavings'
Grate the remaining Italian hard cheese
Chop the basil finely, including the stalks, keeping the stalks and leaves separate
Add the basil stalks to the sauce with the soft cheese and stir it all together
Add the drained pappardelle with the grated cheese and give everything a good mix up – this is your 'nduja & fennel seed pappardelle
Tip: Add a splash of the starchy pasta water if your sauce is looking a little dry
Serve the 'nduja & fennel seed pappardelle topped with the cheese shavings and chopped basil
Season with a grind of black pepper
Enjoy!