Spaghettini With Nduja Food

ONE-PAN SPAGHETTI WITH NDUJA, FENNEL & OLIVES

Steps:

• Boil the kettle. Put all the ingredients except the pecorino and basil in a wide saucepan or deep frying pan and season well. Pour over 800ml kettle-hot water and bring to a simmer, using your tongs to ease the spaghetti under the liquid as it starts to soften.
• Simmer, uncovered, for 10-12 mins, tossing the spaghetti through the liquid every so often until it is cooked and the sauce is reduced and clinging to it. Add a splash more hot water if the sauce is too thick or does not cover the pasta while it cooks. Turn up the heat for the final few mins to drive off the excess liquid, leaving you with a rich sauce. Stir through the pecorino and basil, and serve with an extra drizzle of oil and pecorino on the side.

SPAGHETTINI WITH 'NDUJA

Steps:

• If using broccoli rabe, in a large pot bring about 1 inch salted water to a boil. Add broccoli and cook, covered, stirring occasionally, until tender, about 3 minutes. Set aside to cool, then cut into 1/2-inch pieces. Add about a gallon of water to same pot and a teaspoon of salt and cook spaghettini until tender, about nine minutes. Drain.
• Meanwhile, in a very large skillet, heat oil over medium-high heat. Add garlic and onion, sprinkle with salt and cook, stirring occasionally, until soft, 8 to 10 minutes.
• Add 'nduja and stir, breaking up meat with a fork until meat melts. Add broccoli rabe, if using, and lemon zest and stir to combine. Mix in spaghettini. Taste and adjust seasonings with salt, pepper, olive oil and, if desired, lemon juice. Top with bread crumbs.