Authentic Asian Sauces
Tagliatelle with Spicy Nduja and XO Ragu
What you’ll need
Ingredients
- Large red onion, diced Half piece
- Olive oil 2 tbsp
- 'Nduja, at room temperature 100 g
- Tomatoes, lightly roasted, peeled and roughly diced 2-3 pieces
- Fresh tagliatelle (can be replaced with 100g dried fettuccine) 250 g
- Flowering chives, cut into large pieces A pitch
- Lemon, seed removed half piece
Seasoning
- Lee Kum Kee XO Sauce 2 tbsp
Made with
Lee Kum Kee products
How to make it
-
Bring a large saucepan of salted water to a boil. Heat a frying pan until it starts to smoke and add the onions. Fry onions without any oil, tossing frequently for 2-3 minutes.
-
Start adding the olive oil and toss for about a minute until all onion is lightly coated with the oil. Add 'nudja to the pan and lightly crushed with a wooden spoon until the fat has rendered out.
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Add tomatoes and XO Sauce and toss together. Remove from heat. Plunge the fresh tagliatelle in boiling salted water.
-
Allow to cook for 1 minute, stirring constantly. Remove pasta from water and toss with ragu. Finish with fresh chives and a squeeze of fresh lemon.
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