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Pappardelle with roast nduja and tomato sauce

Name: Pappardelle with roast nduja and tomato sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
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 (60ml) extra virgin olive oil; 1 tablespoon red wine vinegar; 50g nduja; 400g pappardelle pasta; Parmesan, shaved, to serve; Basil leaves, to serve

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15m

25m

Pappardelle with roast nduja and tomato sauce

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by Warren Mendes

delicious. team

Oct 03, 2015

Njuda is a spicy, spreadable pork sausage from Italy.

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 (60ml) extra virgin olive oil
1 tablespoon red wine vinegar
50g nduja
400g pappardelle pasta
Parmesan, shaved, to serve
Basil leaves, to serve

Method

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.