Tomato & Mozzarella Tortelloni With 'Nduja & Pepper Sauce

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 full kettle

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 medium-high heat

Once hot, add your sliced pepper and 'Nduja (can't handle the heat? Go easy!) and cook for 5-6 min or until the pepper is softened

Meanwhile, add your tomato & mozzarella tortelloni to a pot of boiled water and bring to the boil over a high heat

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

Once done, drain the cooked tortelloni in a colander, reserving a cup of the starchy pasta water

Wash your salad, then pat it dry with kitchen paper

Once the pepper is softened, add your soft cheese, balsamic sundried tomato paste and cooked tortelloni with 150ml [225ml] [300ml] starchy pasta water and gently stir it all together

Cook for 1-2 min or until the sauce has thickened – this is your tomato & mozzarella tortelloni with creamy 'Nduja & pepper sauce

Tip: Add a splash more starchy cooking water if your sauce is looking a little dry!