Serves 4 



400g dried pasta 

225g chorizo sausage ring 

1 clove of garlic 

1 red chilli 

100ml extra virgin olive oil 

1 handful of fresh bread crumbs 

1 bunch of asparagus 

1 tbsp olive oil 

60g pitted black olives 

125g mozzarella pearls 



Cook the pasta for 9 minutes or until tender in salted boiling water. 

Remove the skin from the chorizo sausage and roughly chop into chunks. 

Place the chorizo, garlic and chilli into a food processor. 

Season with a little salt and pepper. 

Blend until smooth with olive oil, then add the bread crumbs to absorb the oil and create and paste. 

Pour the paste into a lock-tight storage jar. 

Snap the asparagus in half and place the top half in a non-stick frying pan, with a drizzle of olive oil. 

Skim off a little of the pasta cooking water to help with the cooking of the asparagus and cook for 2-3 minutes.

Add in 3-4 tablespoons of the Nduja paste and stir together. 

Lift the pasta out of the water with a pasta spoon and add to the pan with the asparagus and paste. 

Scatter over the olives and stir together. 

Serve with mini mozzarella pearls and a drizzle of olive oil. 


Products Used:

MasterClass Stainless Steel 11 Litre Stockpot

MasterClass Heavy Duty 28cm Frypan

Colourworks Brights Red Silicone-Headed Pasta Serving Spoon / Measurer

Colourworks Brights Red Silicone-Headed Kitchen Spoon with Long Handle