'Nduja Beef Sausage Pasta

Looking forward to having this for lunch.

Beef sausages are normally seasoned with pepper and onions, complementing the 'Njudja's chillies and spices. You can use any pasta that you have in the cupboard, I am using spaghetti today. I normally remove the sausage skins and place them in a freezer bag and squish the sausage meat to save some effort when breaking up the sausages during cooking.

Prep 5 minutes; Cooking 20 minutes

Ingredients

8 beef sausages, skins removed

1 1/2 TBsp 'Njudja paste

400 grams of plum tomatoes

1 tsp fennel seeds

Ingredients prepped, ready to start cooking

Method

Liquidise the tomatoes and fennel seeds.

On a high heat, add the 'Njudja paste to your frying pan, and break up the paste, ensuring that the oil is evenly spread around the pan before adding the sausages. Using a wooden spoon brown the sausages whilst continuing to break them up.

The paste is nicely broken up.

Once the sausages have browned and are broken up, add the tomatoes, bring to a boil, reduce the heat to low-medium, and cover for 10 minutes, stirring occasionally. This is normally when I start to cook the pasta. Reduce the heat to low, remove the lid, and allow to reduce for a further 10 minutes.

Add your pasta and enjoy. You could serve with grated parmesan. Feel free to use more 'njudja paste if you fancy more heat.