Beefsteak Tomato and Nduja Pasta

Ingredients

• 900 g Beefsteak tomatoes, roughly chopped into 3cm chunks
• 400 Rigatonipenne or paccheri also work well
• 100 g Nduja, skin removed if in casinguse spicy chorizo, finely diced, as a substitute
• 4 cloves Garlic, thinly sliced
• 2 tbsp Olive oil
• 1 tsp Dried oregano
• 1 tsp Flaky sea salt
• 20 g Fresh basil, leaves roughly torn
• 1 tbsp Extra-virgin olive oil

Contains: cereals gluten.

Method

1. Bring a large pot of heavily salted water to a rolling boil. Cook the rigatoni according to the packet instructions until just al dente. Reserve 200ml of the pasta cooking water before draining.About 12 min
2. While the pasta cooks, heat the olive oil in a wide, deep frying pan over a medium heat. Add the nduja and cook for 2 minutes, breaking it up with a wooden spoon as it melts into the oil and turns everything a deep brick-red.About 2 min
3. Add the sliced garlic to the pan and cook for 1 minute until fragrant but not coloured. Add the chopped beefsteak tomatoes, dried oregano and salt. Turn the heat to medium-high and cook for 10 minutes, stirring occasionally, until the tomatoes have broken down into a rough, saucy consistency. Some chunks remaining is ideal.About 11 min
4. Add the drained pasta directly to the sauce. Add 100ml of the reserved pasta water and toss everything together vigorously over the heat for 1–2 minutes until the sauce clings to the rigatoni. Add more pasta water if the sauce looks too tight.About 2 min
5. Remove from the heat, drizzle over the extra-virgin olive oil and scatter over the torn basil. Toss once more and serve immediately in warmed bowls.