Serves 2 / Difficulty – Medium / Prep 15 mins and 20 minutes cooking time.
This is one of my favourite pastas and one of my main reasons for stocking nduja which you can buy at Ocado now. For the uninitiated Nduja has a taste similar to chorizo but it is a soft Calabrian sausage which they often spread on bread as a bruschetta.
Ingredients
180g spaghetti
1 clove garlic, sliced
2-3 tablespoons of olive oil
150g large raw peeled tiger prawns
A splash of white wine
2 tablespoons nduja
12 cherry tomatoes, or if using normal tomatoes remove the white hard centre
Salt to season
A handful of chopped parsley
Method
- Take a large saucepan and boil the spaghetti with salted water.
- Add the chopped garlic in a frying pan with the olive oil, once the garlic starts to give off an aroma tip in the prawns, sprinkle with a little salt and fry until pink.
- Once cooked remove the prawns and set aside, then add the wine and nduja and stir together until they make a sauce.
- Add the tomatoes, season with salt and cook until they start to soften. I like mine well cooked.
- One the tomatoes look ready tip back the prawns and coat with the sauce.
- Add the sauce to the drained pasta and give everything a good stir.
- Add the pasta to two plates, sprinkle with parsley and serve.
