So simple, so satisfying; this is a regular solo-night-in recipe for me. When Alex is away and I just want something quick and easy – and creamy, ’cause his tastebuds err away from that – I either go for carbonara or this.
It ticks a lot of boxes. There’s garlic, cream, a little bit of fire and crunchy greenery. Plus, the pasta is super comforting and filling.
Serve it with a chunk of garlic bread and you’ll sleep like a baby.
Makes enough for 3-4 portions
400g fresh tagliatelle (make it yourself or buy)
1 red onion, sliced thinly
4 tbs green basil pesto
3 tbsp creme fraiche
200g nduja sausage (chorizo works too but isn’t as spicy)
1 broccoli, each floret cut in half or quarters
Parmesan, olive oil and black pepper to serve
Bring a saucepan of salted water to the boil and cook the broccoli for 7-8 minutes.
Meanwhile, in a large pan, saute the onion in a generous lug of olive oil. Then add the nduja or chorizo, and fry for a few minutes. Use a slotted spoon to transfer the broccoli to the nduja pan, keeping the pan of boiling water going.
When the boiling water is back up to its vigorous bubbling, throw in the pasta. It should only need a few minutes to cook if it’s fresh.
While the pasta is cooking, add the pesto and creme fraiche to the nduja and broccoli. Combine so you have a green-ish creamy sauce.
Add the pasta and a few tbsp of the cooking water and mix thoroughly. The sauce should cover every strand of pasta but if you prefer a saucier result, add another tsp of pest and tbsp of creme fraiche (and repeat) until you’re happy.
Plate up and sprinkle with Parmesan and black pepper, and drizzle with olive oil – or chilli oil if you fancy.