Cavatappi with Creamy Nduja-style Spiced Tomato and Mozzarella

Ingredients

• 400 g cavatappi pasta
• 400 g tinned chopped tomatoes
• 150 ml double cream
• 1 tsp smoked paprika
• 1 tsp chilli flakes
• 3 garlic cloves
• 125 g fresh mozzarella, torn
• 2 tbsp olive oil

Method

1. 1

   Cook the cavatappi in a large pan of salted boiling water according to packet instructions. Reserve pasta water then drain.

2. 2

   Heat the olive oil in a wide saucepan over a medium heat. Add the crushed garlic, smoked paprika, and chilli flakes and fry for 1 minute.

3. 3

   Add the chopped tomatoes, season well, and simmer for 12–15 minutes until the sauce is thick and rich.

4. 4

   Stir in the double cream and simmer for a further 3 minutes until the sauce is deep and creamy.

5. 5

   Toss the drained cavatappi through the sauce, adding a splash of pasta water to loosen.

6. 6

   Serve immediately with torn fresh mozzarella scattered over the top, allowing it to melt slightly from the heat of the pasta.