Smoky Nduja Sausage Rigatoni

Steps6

1. 1

   Step 1. Toast the panko

   Toast the panko in a dry pan until golden, remove from the heat and toss with 30g grated applewood. Set aside.

   Cheese30 g of 150 g
2. 2

   Step 2. Brown the sausage

   Brown the sausage meat in small batches in a hot pan until deeply golden and crispy.

   Oil
3. 3

   Step 3. Cook the aromatics

   In the same pan, cook the shallot until soft, then add the garlic, nduja and tomato purée. Cook until the purée has darkened in colour and deglaze with some white wine.

   Tomato puree
4. 4

   Step 4. Make the creamy sauce

   Add the cream, a splash of pasta water and 120g applewood. Stir over a low heat until creamy.

   Cheese120 g of 150 g
5. 5

   Step 5. Toss the rigatoni

   Add the cooked rigatoni and toss until glossy, adding more pasta water if needed. Stir through the cooked sausage and parsley.

6. 6

   Step 6. Serve with toppings

   Serve with the applewood panko, parsley and a drizzle of hot honey.