Creamy ‘Nduja Saffron Rigatoni

This recipe is bought to you by San Pellegrino Australia

Serves 2

Ingredients

1 tsp saffron

Extra virgin olive oil

10 fresh basil leaves

½ small brown onion, finely diced

1 garlic clove, minced

250g rigatoni 

2 tbsp 'nduja paste

180g cooking cream

70g grated Parmesan or Pecorino

2 tsp tomato paste

Salt and pepper, to taste

Fried basil leaves, for garnish

Method

1. Place the saffron in a small bowl and pour ¼ cup of boiling water over it, then set aside.

2. Heat approximately 3 tablespoons of olive oil in a small pan over medium-high heat. Once the oil is hot and shimmering, carefully add the basil leaves in batches. They will crisp up within 5-10 seconds. Using a slotted spoon, transfer the leaves to a plate lined with paper towels to drain the excess oil. Set aside until ready to serve.

3. Bring a pot of salted water to a boil. Add the rigatoni and cook until just under al dente.

4. Heat 2 taplesooons of olive oil in a pan over medium heat. Add the onion, garlic and nduja. Use a wooden spoon to break up the nduja and stir to combine. Add the tomato paste and cook for another 2 minutes, or until it deepens in colour. Reduce the heat to low, stir in the cream, and gradually add the Parmesan, whisking until fully melted into the sauce.

5. When the pasta is just under al dente, transfer it directly to the sauce along with the saffron (and it’s steeping water), and another 1/4 cup of pasta water. Increase the heat to medium and cook for another 2-3 minutes, or until the sauce thickens and coats the pasta, becoming glossy.

6. Divide the pasta between plates, top with extra Parmesan or Pecorino, a crack of black pepper, and finish with fried basil leaves.