Rigatoni with nduja and prawns


  • Serves 4 people

  • Rigatoni
  • 320 gm dried rigatoni
  • 2 tbsp extra-virgin olive oil
  • 2 cloves garlic, coarsely chopped
  • 20 medium green prawns, peeled
  • 250 gm cherry tomatoes, coarsely chopped
  • 1 cup (loosely packed) flat-leaf parsley leaves, coarsely chopped
  • 8 basil leaves, coarsely torn
  • Nduja
  • 200 gm coppa
  • 140 gm pork back fat (lardo)
  • 2 tbsp sweet smoked paprika
  • ¼ cup dried chilli flakes
  • 2 tbsp sea salt
01   For nduja, coarsely chop coppa and fat. Add remaining ingredients and pass through a mincer or food processor on a fine setting or finely chop with a knife. Nduja will keep refrigerated for about one week. Makes about 250gm.
02   Cook pasta in a large saucepan of boiling salted water until al dente.
03   Heat olive oil in a frying pan, add garlic and sauté over low heat until golden, add ¼ cup nduja and sauté for 5 minutes or until it melts. Add prawns and cook until they change colour, then add tomatoes and cook for 5 minutes or until soft.
04   Drain pasta, add to sauce, add basil and parsely, and combine well. Serve immediately.
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