- 4 oz nduja
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- nduja4 oz2.50
Total2.50
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Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve a cup of pasta water, then drain the pasta and set aside.
In a large frying pan, heat the olive oil over medium heat. Add the garlic and cook until fragrant, about 1 minute. Be careful not to burn it.
Add the nduja to the pan, breaking it up with a spoon. Cook for 2-3 minutes until it begins to melt and release its oils.
Stir in the cherry tomatoes and cook until they start to soften, about 5 minutes.
Pour in the double cream and add a squeeze of lemon juice. Stir well and let the sauce simmer for a few minutes until slightly thickened. Adjust seasoning with salt and black pepper.
Add the cooked pasta to the sauce, tossing to coat. If the sauce is too thick, add a little reserved pasta water to reach the desired consistency.
Serve the pasta in bowls, garnished with freshly grated Parmesan cheese and torn basil leaves for a fresh finish.
