Aubergine & ’nduja vodka pasta

Name: Aubergine & ’nduja vodka pasta
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 2
Ingredients: 1 Essential Aubergine, cut into 3cm chunks; 1 tbsp olive oil, plus 1 tsp; 180 g rigatoni; 2 tbsp Cooks’ Ingredients ’Nduja Paste; 2 clove/s garlic, crushed; 2 tbsp vodka; 2 tbsp double cream; 10 g Parmigiano Reggiano, finely grated, plus extra to serve; 25 g pack basil, leaves torn

Vodka pasta has been back in fashion recently – here it gets a glow-up with chunks of roasted aubergine and extra heat from ’nduja, the spicy pork sausage.

0 out of 5 stars(0) Rate this recipe

Serves2
CourseMain meal
Prepare10 mins
Cook35 mins
Total time45 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1 Essential Aubergine, cut into 3cm chunks
1 tbsp olive oil, plus 1 tsp
180g rigatoni
2 tbsp Cooks’ Ingredients ’Nduja Paste
2 clove/s garlic, crushed
2 tbsp vodka
2 tbsp double cream
10g Parmigiano Reggiano, finely grated, plus extra to serve
½ x 25g pack basil, leaves torn

Preheat the oven to 200ºC, gas mark 6. On a baking tray, toss the aubergine with 1 tbsp oil and season. Roast for 20-30 minutes until golden and tender.
About 15 minutes before the end of cooking time, bring a pan of salted water to the boil and cook the rigatoni for 10 minutes. Drain, reserving a mugful of cooking water.
Meanwhile, in a high-sided frying pan, heat the remaining 1 tsp oil with the ’nduja paste and garlic over a medium-high heat. Fry for 3-5 minutes until fragrant. Pour the vodka into the pan and cook until mostly evaporated, then add the cream with 50ml pasta water and simmer for 1-2 minutes until slightly thickened and smooth. Tip the pasta, roasted aubergine, cheese and most of the basil into the sauce and toss together for 1-2 minutes until the pasta and aubergine are coated in the sauce, adding more pasta water if needed. Scatter over the remaining basil and extra cheese to serve.

Typical values per serving when made using specific products in recipe