Spicy 'Nduja & Olive Tapenade Ragù 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

Chop your cherry tomatoes in half

Chop your 'Nduja into small bite-sized pieces

Heat a large, wide-based pan (preferably non-stick with a matching lid) over a medium-high heat

Once hot, add the chopped 'Nduja (can't handle the heat? Go easy!) to the pan with the chopped cherry tomatoes and cook for 2-3 min or until very fragrant

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 'Nduja is very fragrant, reduce the heat to medium and add your tomato paste and cook for 30 secs

Add your Chinese rice wine, soft cheese and chicken stock mix with the reserved starchy pasta water and mix it all together with a generous pinch of sugar and pepper

Increase the heat to high and cook for 1-2 min or until thickened

Once thickened, add the cooked tagliatelle with your black & green olive tapenade and half your grated Italian hard cheese (save the rest for garnish!)

Give everything a good mix up – this is your spicy 'Nduja & olive tapenade ragù with fresh tagliatelle

Set aside with the lid on for 1-2 min for the flavours to develop

Wash your salad, then pat dry with kitchen paper

Combine a little olive oil and your balsamic vinegar in a bowl

Add your salad and toss – this is your balsamic salad