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.