Simple and Easy 'Nduja Pasta Recipe

Okay, so this is Endura pasta with tomatoes and shallots and olive oil. It's the dish that I was shown by the guy that made this Endura. All we're going to do is start with lovely tomatoes. The tomatoes are really important because they add lots of acidity to this as well. So they go in, turn that down, let that happen. And then we need to just put some nice Endura into that. Look how soft and delicious that is. Amazing. How amazing is that? You don't need loads. Break it down and it just opens up, melts down in the pan, all that fat comes out. It becomes utterly delicious. I put quite a lot because I can see that people are going to want to be getting involved in this one. That's enough in there. That's enough for like four people that is. I'll keep that and we're going to do many more things with that. Okay, now we just need a little bit of shallot. I'm going to use these big trapeze onions that are really delicious. A bit sweeter but you can use just a shallot or an onion, doesn't really matter. You can get Endura from loads of places and I learned loads about it when I was there and I can see it being a key ingredient. We're going to make lovely little tortellinis with it. We're going to make this pasta dish with it. We are going to whip it, fry it, whip it and we're going to put it onto crostini, make a little bruschetta with it as well. Loads of stuff you can do with it. I just think it's a really delicious versatile ingredient that has loads to offer. But it wants some nice onions in there as well. Just because they're in the fridge and they're from Italy and they're a really lovely sweet onion and they look really nice on the video and I like to give you all the nice things Sam, all the bling. You deserve it, you know you're worth it. The trick to this is leaving it to cook for like 15 minutes first. You need to really melt that down and you'll see. I've even got enough time. This will take enough time that I can actually roll out some pasta. I'm just going to roll, I think, a nice tagliolini. Like not pappardelle size, hand cut but not pappardelle size. Thinner than that. I want a nice garlic in there. Although it has garlic in it already in Dua but I just think a bit more garlic would be really nice. Let's go in with some salt. We don't want to be crazy because it's got quite a lot of salt in it. 3% salt if you remember from the video. In there as well. Tiny dash more olive oil. Looks like it needs it. Right, let's give that the good news and we can let that happen. So recap in there, you've got the endue of the tomatoes, the lovely shallots, onions, tropea, onions, whatever you want. Garlic, salt, pepper, olive oil. That wants a low and slow, no cartouche, melt for 15 minutes. Okay, so again, nice salted water and then we've got this lovely hand cut. I guess it's tagliatelle, whatever. Because it's fresh, it's only going to take two minutes. If you come over here, Sam, can I show you very quickly the endua, those onions, the garlic and the olive oil now. Sweated right down. Really, really, really, really soft. Now, this sort of jamminess here and there's a lot of oil and fat. We'll see the fat from the endua and the olive oil in there as well. That's what we're going to try and emulsify back when we're using the pasta water as well. Ready for this? Right, so over comes that pasta. So this is fresh pasta, much different. We'd be nice and gentle with it. We don't want to kind of break it all up. In goes the pasta water. That's about sort of emulsifying all that together. In that goes. I think this needs a little bit of chopped parsley as well. A little bit chopped parsley. And this for me is the pasta that I came home from Italy and I cook straight away. And I've cooked it about five or six times since I've been home and I've loved it every time. My family love it too. And I wouldn't say they've shown me the greatest amount of appreciation for the pasta. There you go. I knew that was going to go over the edge. I think I'll try and get two portions out of this. I know my plate's a little bit dirty. This is a test for the restaurant. Come on, don't judge me. This is not the restaurant. When I'm doing this in the actual restaurant, you can judge me because you're paying the bill. Right now, no one's paying the bill. Not even on social. No one's paying the bill. This right now is a freebie. It's a freebie for me, freebie for Sam. I get to learn, you get to watch. Look at how all that loveliness is emulsified there. That's the key bit for me. This is the cracking bowl of pasta. A little bit of my own good olive oil. I have to say that olive oil was very good timing. Nice parmigiano. And I think maybe like a little crack of pepper. I think we should give one of those to the boys downstairs. That is Endua pasta. Tomatoes, onions, garlic. Thank you so much to the beautiful people that make Endua for me. What the hell? There is a flavour to Endua that is so unique. It's like the fermentation of the chilli and the pork fat as well at the same time. It's absolutely incredible. I love that. Can you see if Harry and the boys want to try that? That is absolutely lovely. Goodness me. Spicy!