One-pan spaghetti with nduja, fennel & olives

Contains pork – recipe is for non-Muslims only

A spicy sausage pasta dish with a difference. Using the cooking water helps the sauce cling to the pasta and gives the dish more body. A silky smooth sauce, perfect pasta and one pan to wash!

Prep:15 mins
Cook:15 mins

Serves 4
Easy

Nutrition per serving

kcal 608
fat 25g
saturates 7g
carbs 72g
sugars 4g
fibre 7g
protein 20g
salt 1.4g

Ingredients

400g spaghetti
3 garlic cloves, very thinly sliced
½ fennel, halved and very thinly sliced
75g nduja or sobrasada paste (see tip)
200g tomatoes (the best you can get), chopped into chunks
75g black olives, pitted and sliced
2 tsp tomato purée
3 tbsp olive oil, plus a drizzle
2 tsp red wine vinegar
40g pecorino, plus extra to serve
handful basil, torn

Tip

Nduja paste

Nduja, a spicy spreadable salami paste from Calabria, in Italy, is available at ocado.com and from delis. Sobrasada, which is the spanish equivalent, has the flavour of chorizo. Find it in selected Sainsbury's or delis. Or you can use finely chopped chorizo instead.

Method

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.