Simple food...

Adapted from “Gino’s Pasta” by Gino D’Acampo

In the original recipe, Gino uses red hot chilli but I have some nduja from the other night so why not use that?

The result, a spicy, pork sauce that’s simple but surprisingly flavoursome and most importantly, delicious!

Hint: If you feel like a ragù but don’t want to spend a lot of time cooking it, this is a quick “hack”.

Gino advises not to add ANY cheese, so I didn’t.

Serves 4

Ingredients:

• 5 tablespoons olive oil
• 1 onion, peeled and finely chopped
• 80g pitted black olives, halved
• 1 hot red chilli, deseeded and finely chopped OR 25g nduja
• 80g sun-dried tomatoes in oil, drained and finely chopped
• 300g minced pork
• 400g passata (sieved tomatoes)
• 400g conchiglie rigate
• salt to taste

Instructions:

1. Heat the oil in a medium saucepan or wok over a medium heat and fry the onion and olives for 2 minutes, stirring occasionally with a wooden spoon.
2. Add the chilli (or nduja), sun-dried tomatoes and the minced pork and continue to fry for a further 6 minutes, stirring occasionally.
3. Stir in the passata then gently simmer, uncovered, for 15 minutes, stirring every couple of minutes. Season with salt and set aside, away from the heat.
4. Meanwhile cook the pasta in a large saucepan of boiling salted water until al dente. Drain and tip back into the same pan.
5. Pour in the sauce and stir everything together over a low heat for 30 seconds to allow the flavours to combine and the sauce to coat the pasta evenly.
6. Serve immediately without any kind of cheese on top.