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Creamy Nduja Cavatelli Pasta with Arugula

Ingredients

Serves 1 pax
250 g Cavatelli pasta
50-60 g Huber’s nduja
1 Shallot, sliced
1 clove Garlic, sliced
1 Large tomato, cubed
2 ladles Pasta water
1/4 cup Heavy cream
1-2 cups Baby arugula
Freshly shaved pecorino

Cooking Method

1. Fry shallots, garlic and tomatoes in evoo until softened and slightly browned. 2. Crumble nduja and fry for another 30-40 seconds. 3. Add pasta water and heavy cream, let it simmer for a minute. 4. Add cooked pasta and baby arugula. Toss well. 5. Shave generous amounts of pecorino cheese and crack some black pepper, and enjoy!
Recipe by Chef Autumn.
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