Creamy 'Nduja & Red Pepper Sauce With Fresh Tagliatelle

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Boil a kettle

Peel and finely slice (don't chop!) your garlic

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a high heat

Once hot, add the pepper strips to the pan and cook for 5-6 min or until starting to soften

Meanwhile, wash your salad, then pat it dry with kitchen paper

Add your fresh tagliatelle to a pot of boiled water and bring to the boil over a high heat

Cook the tagliatelle for 3-4 min or until cooked with a slight bite

Once done, drain the tagliatelle, reserving 175ml [230ml] [300ml] starchy pasta water

Once the pepper has softened, reduce the heat to medium-high and add the sliced garlic and your 'Nduja (can't handle the heat? Go easy!) to the pan

Cook for a further 3-4 min, breaking it up with a wooden spoon as you go

Once fragrant, remove the pan from the heat and add your soft cheese, balsamic sun-dried tomato paste and chicken stock mix with the reserved starchy pasta water and mix it all together

Add the drained tagliatelle to the pan with a little salt and give everything a gentle mix up until the pasta is coated in the sauce – this is your creamy 'Nduja & red pepper sauce with fresh tagliatelle