Easy ‘Nduja Sausage Pasta

Ingredients

• 1150 g dried pasta(150g)
• 24 sausages (Cumberland)(320g)
• 31 red onion(100g)
• 41.5 tablespoon tomato puree(24g)
• 51 tablespoon garlic paste(16g)
• 62 tablespoon ‘Nduja paste(30g)
• 7180 ml chicken stock(180g)
• 870 g single cream(70g)
• 935 g Parmesan(35g)
• 105 g fresh parsley(5g)
• 111 teaspoon salt(6g)
• 120.5 teaspoon black pepper(1g)
• 130.5 teaspoon oregano(1g)

Instructions

1. 1Peel and finely slice the red onion.
2. 2Heat a frying pan over medium heat and add a little oil. Fry the red onion for 10 minutes or until softened.
3. 3Remove the skins from the sausages, add them to the pan, and break them up as they cook. Cook until almost browned.
4. 4Season with salt, pepper, and oregano.
5. 5Add the tomato puree and garlic paste to the pan. Cook for a further 2 minutes.
6. 6Pour in the chicken stock, single cream, and ‘Nduja paste. Stir well and allow to simmer for 10-12 minutes.
7. 7Meanwhile, cook the dried pasta in boiling salted water according to package instructions.
8. 8Five minutes before the sauce is finished, add the Parmesan and chopped fresh parsley. Stir and allow to simmer until the pasta is ready.
9. 9Drain the pasta and add it to the sauce. Toss to combine and serve immediately.