Spicy N’duja Sausage & Shrimp Rigatoni
This robust dish features spicy N’duja sausage and shrimp paired with cherry tomatoes and wilted greens. Each serving is topped with truffled honey ricotta and fresh basil gremolata, offering a delightful blend of flavours and textures.
- 10 leaves basil
- ½ cup gluten-free panko
- salt to taste
- 1 tsp extra vergin olive oil
- 1 cups fresh ricotta
- 2 tsp honey
- 1 tsp white truffle oil
- 1 tsp extra vergin olive oil
- 6 cherry tomatoes
- 6 halves shrimp
- 2oz pc n'duja sausage
- 50g wilted greens (garden)
- 1 tsp garlic shallot confit
- ¼ cup white wine
- 4oz rigatoni
- 5-7 dots whipped ricotta
- 1 tsp basil gremolata
- 4-5 micro basil leaves
- Step 1
Remove basil leaves from the stems and coarsely chop.
- Step 2
Place basil, panko salt into the robo coupe.
- Step 3
Mix until well combined and panko has turned into a bright green color adding the tsp of oil to help things along.
- Step 4
Place the mix onto a lined baking sheet and put into the oven at 300 low fan for 5 min (ensuring not to brown the breadcrumbs)
- Step 5
Let completely dry and store in an airtight container.
- Step 1
Place all ingredients into the robo coupe and blend until a smooth texture is achieved.
- Step 2
Check for seasoning and adjust as needed.
- Step 1
Remove the tail section of the shrimp.
- Step 2
Once tail is removed using a sharp knife slice the shrimp in half, length wise.
- Step 3
Place butterflied shrimp into insert and reserve for later.
- Step 1
In a hot pan add nduja sausage and a tbsp EVOO and begin to render down.
- Step 2
Halfway through this process add cherry tomatoes and garlic shallot confit.
- Step 3
Once nduja is completely rendered down add shrimp and greens and begin to toss.
- Step 4
Once the shrimp is about 50% cooked and things begin to carmelize in the pan deglaze with white wine and add salt.
- Step 5
Once pasta has been (reheated or cooked) add to the pan and toss making sure all the pasta is coated Finish with chiffonade basil and plate.
