Creamy, spicy and seriously satisfying.
HECK! Simply Chicken Chipolatas tossed through pasta with a rich ’nduja cream sauce, Parmesan, garlic and a little tomato purée for depth. It’s bold, comforting and perfect for an easy dinner with a proper kick.
What You'll Need
- 1 pack HECK! Simply Chicken Chipolatas
- 400g pasta
- 250g ’nduja
- 300ml double cream
- 1 onion, finely diced
- 3 garlic cloves, sliced or crushed
- 100g Parmesan, grated, plus extra to serve
- 2 tbsp tomato purée
- 100ml reserved pasta water
- 1 tbsp olive oil
- Chilli flakes, optional
- Salt & black pepper
Method
1. Cook the pasta according to the pack instructions until al dente. Reserve around 100ml of pasta waterbefore draining.
2. Heat the olive oil in a large frying pan over a medium heat. Add the diced onion and cook until soft.
3. Add the garlic and ’nduja, then cook for a few minutes until the ’nduja melts down and coats the onions.
4. Stir in the tomato purée and cook for 1 minute to deepen the flavour.
5. Meanwhile, cook the HECK! Simply Chicken Chipolatas following the pack instructions until golden and cooked through. Slice into chunky pieces.
6. Pour the double cream into the ’nduja pan and simmer gently for 3–4 minutes.
7. Add the cooked pasta, sliced chipolatas and Parmesan. Toss everything together, adding a splash of reserved pasta water until the sauce is smooth, creamy and glossy.
8. Finish with black pepper, extra Parmesan and chilli flakes if you like a little more heat.
Top Tip
Add the pasta water gradually - it helps loosen the sauce and makes it cling to the pasta properly.
Creamy sauce. Spicy ’nduja. Simply Chicken, properly loaded.
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