Rigatoni with Spicy 'Nduja and Mascarpone

Ingredients

• 400 g rigatoni
• 100 g 'nduja sausage
• 150 g mascarpone
• 400 g tinned cherry tomatoes
• 2 clove garlic cloves
• 1 tbsp olive oil
• 10 g fresh basil
• 30 g Parmesan, grated, to serve

Method

1. 1

   Cook the rigatoni in well-salted boiling water until al dente, reserving 150 ml of pasta water before draining.

2. 2

   Heat the olive oil in a wide frying pan over medium heat. Add the 'nduja and press it with a spoon — it will melt and turn the oil a rich orange-red. Cook for 2 minutes.

3. 3

   Add the sliced garlic and fry for 30 seconds, then tip in the cherry tomatoes. Season and simmer for 10 minutes until slightly reduced.

4. 4

   Stir in the mascarpone and a splash of pasta water until you have a smooth, creamy sauce.

5. 5

   Add the drained rigatoni and toss to coat, adding more pasta water as needed. Finish with torn basil and grated Parmesan.