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.
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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