Equipment

Pans
Grater
Stirring spoon
Chopping board
Cooks knife
Strainer

method

Put a pan of water on to boil. Once boiling add the pasta with a pinch of salt and boil for 12 minutes.

Peel and quarter the shallots and slice the sage into thick strips. Gently fry the shallots and sage in oil. Once the shallots are softened add the N’duja breaking up into small chunks and allowing to fry gently. Add the wine and simmer until reduced by half.

When the pasta is cooked strain into a bowl and set aside keeping some of the cooking liquid.

Add the cream to the N’duja and stir until well combined. Now add in chunks of dolcelatte and stir in, add in the cooked pasta and pour into a baking dish.

Dot pieces of dolcelatte over the top of the dish and grate the walnuts over.

Bake on high (about 220˚c for about 12 minutes or grill for a few minutes to crispen the top.

Spoon out into serving bowls and serve with a dressed salad and garlic bread.

see my other pages for sides