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
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1 soft cheese pot (50g)<span class="strong">†</span>
1 Chinese rice wine (30ml)
40g Nduja
Pappardelle (190g)<span class="strong">†</span>
35g Italian hard cheese<span class="strong">†</span>
Typical Values
per 100g
per serving
Energy
889 kJ 212 kcal
2730 kJ 650 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
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
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.
Cooking Instructions
Instructions for 2 people (double for 4)
1
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
2
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
3
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
4
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
5
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
6
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
7
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
8
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