This recipe uses just a handful of ingredients to create a rich, flavourful pasta sauce ready in as little as 20 minutes. What a treat.
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Serves
4
Rigatoni
Red Onion
Garlic
Red Chilli
Cherry Tomatoes
Basil
Nduja
Sherry Vinegar
Pecorino
Olive Oil
Salt
Black Pepper
Ben Lippett
Ben Lippett (@dinnerbyben) is a cook, food writer, recipe developer, and co-founder of Dr Sting's Hot Honey. Ben spent years working at a spate of restaurants in the UK and Australia – including a brief but rewarding stint at a butcher's – before making the leap to food media.
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Serves
4
Rigatoni
Red Onion
Garlic
Red Chilli
Cherry Tomatoes
Basil
Nduja
Sherry Vinegar
Pecorino
Olive Oil
Salt
Black Pepper
Unlock Mob Premium
- Unlimited access to 3000+ recipes
- Plan your meals with ease
- Organise and save your favourite recipes
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Cook the pasta following pack instructions.
Step 2.
Thinly slice the onions, garlic and chilli. Halve the cherry tomatoes using a couple of small plates. Add a handful of tomatoes to the bottom plate and place the second, face-down over the tomatoes. Run a bread knife through the middle, halving all the tomatoes at once. Roughly chop the basil.
Step 3.
Heat a glug of oil in your biggest frying pan over a high heat. Add the garlic, onion and chillies to the pan and cook for 2-3 mins. Scoop in the ‘nduja and cook for 1-2 mins until melted.
Step 4.
Add the tomatoes and stir them through, keeping the heat high. Add the sherry vinegar, season with salt and add a ladle of water from the pasta pot. Bring to a boil and cook for 4-5 mins while the pasta finishes cooking.
Step 5.
Drain and transfer the pasta to the sauce. Grate in the pecorino. Stir through half of the basil leaves and vinegar to finish. Garnish with remaining basil.
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Notes (2)
B
Bobbie B.
6 months ago
None of these instructions are right
B
Bobbie B.
6 months ago
Didn't say to put the pasta in the pot lol
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