'Nduja Pesto Pasta

INGREDIENTS

• 1 Pack Simply Better Bronze Die Rigatoni Pasta Di Gragnano P.G.I
• 1 Tbsp Simply Better Extra Virgin Olive Oil
• 2 Tsp Simply Better Sweet Paprika
• 1 Onion, finely diced
• 3 Tsp Simply Better Italian ‘Nduja
• 1 Heaped Tsp Simply Better Italian Sundried Tomato & Chilli Pesto
• 1 Tub Simply Better Irish Original Cream Cheese
• 1 Tbsp Chopped Basil
• Zest & Juice of 1 Lemon
• 2 Tbsp Simply Better Grated Parmesan

For The Topping

• 30g Simply Better Italian Guanciale Pepato, finely chopped
• 50g Simply Better Rustic Sourdough Breadcrumbs

METHOD

1. Heat a frying pan over a medium to high heat, add the oil and cook the onion for 3-4 minutes until softened.
2. Cook the pasta according to pack instructions, until the pasta is al dente, drain and keep back a cup of the cooking water.
3. Add the paprika and ‘nduja to the softened onion and cook for a further minute, before adding the sundried tomato pesto, cream cheese, a splash of the pasta water and drained pasta.
4. For the topping, crisp up the Guanciale on a frying pan over a medium heat, remove to kitchen paper. In the same pan cook the breadcrumbs in the fat from the guanciale, until golden and toasted, season generously with salt and pepper before adding back in the crispy guanciale, zest of half a lemon.
5. Grate the remaining lemon zest into the pasta sauce, along with the juice and stir well. Add in the cooked pasta and stir well to combine. Finish with fresh basil and grated parmesan.
6. Serve the pasta in warmed bowls and spoon over the crispy breadcrumbs.