One-pan spaghetti with nduja, fennel & olives

                   One-pan spaghetti with nduja, fennel & olives

A spicy sausage pasta dish with a difference. Using the cooking water helps the sauce cling to the pasta and gives the dish more body. A silky smooth sauce, perfect pasta and one pan to wash! 
One-pan spaghetti with nduja, fennel & olives
One-pan spaghetti with nduja, fennel & olives
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Contains pork - recipe is for non-Muslims only

 

Prep: 15 mins 
Cook: 15 mins 

   

Serves 4

  

Easy

Easy

Nutrition per serving

Calories  608

Carbohydrates  72

Saturated Fat  7

Sugar  4

Protein  20

Fat  25

Fibre  7

Salt  1.4

Method

Boil the kettle. Put all the ingredients except the pecorino and basil in a wide saucepan or deep frying pan and season well. Pour over 800ml kettle-hot water and bring to a simmer, using your tongs to ease the spaghetti under the liquid as it starts to soften.

Simmer, uncoovered, for 10-12 mins, tossing the spaghetti through the liquid every so often until it is cooked and the sauce is reduced and clinging to it. Add a splash more hot water if the sauce is too thick or does not cover the pasta while it cooks. Turn up the heat for the final few mins to drive off the excess liquid, leaving you with a rich sauce. Stir through the pecorino and basil, and serve with an extra drizzle of oil and pecorino on the side.