Nduja with Tenderstem Broccoli and Trottole Pasta

Combining Carluccio's spicy Calabrian 'nduja with vibrant Tenderstem broccoli  and the wonderfully twisted Trottole pasta creates a quick, comforting pasta dish that packs a serious punch of flavour. The deep, smoky heat of the soft, cured pork sausage melts seamlessly into warm olive oil, coating every piece of tender broccoli and clinging perfectly to the ridges of the trottole.

Prep time: 10 minutes | Cooking time: 15 minutes | Servings: 4

Ingredients

• 400g Trottole pasta

• 1 jar Carluccio’s ’Nduja

• 200g Tenderstem broccoli, trimmed and cut into bite-sized pieces

• 3 tbsp Carluccio’s Extra Virgin Olive Oil

• 2 cloves garlic, finely sliced

• 50g Parmigiano Reggiano or Pecorino Romano, freshly grated

• Salt and freshly ground black pepper, to taste

Method

1. Cook the broccoli: Bring a large pan of generously salted water to a rolling boil. Add the Tenderstem broccoli and blanch for 2 to 3 minutes until vibrant green and tender-crisp. Remove the broccoli with a slotted spoon and set aside, keeping the boiling water on the hob for the pasta.

2. Boil the pasta: Drop the trottole pasta into the boiling water. Cook according to the packet instructions until al dente (usually around 9 to 10 minutes). Before draining, scoop out approximately 150ml of the starchy pasta cooking water and set it aside.

3. Melt the 'nduja: While the pasta cooks, heat the extra virgin olive oil in a large pan over medium heat. Add the sliced garlic and gently sauté for 1 minute until fragrant—be careful not to let it brown. Add 2 to 3 generous tablespoons of Carluccio's 'nduja into the pan. Stir gently for 1 to 2 minutes as the heat breaks down the 'nduja into a warm, fragrant spicy oil.

4. Combine the sauce: Add the blanched Tenderstem broccoli to the pan with the 'nduja. Toss well so the broccoli is thoroughly coated in the rich, spicy oil, cooking for another 2 minutes until tender.

5. Toss and emulsify: Drain the cooked trottole and add them straight into the pan with the broccoli and 'nduja. Pour in a splash (about 50–75ml) of the reserved pasta cooking water. Toss vigorously over medium heat for 1 to 2 minutes. The starch from the water will combine with the 'nduja and olive oil, creating a silky, glossy sauce that clings to every swirl of the trottole.

6. Serve: Remove from the heat, stir in half of the freshly grated Parmigiano Reggiano, and season with black pepper to taste. Serve immediately in warm bowls, topped with the remaining cheese and a light drizzle of extra virgin olive oil.