Recipe

A pasta dish perfect for the spicy meat-lovers!

Serves: 4 | Prep time: 15 mins | Cooking time: 40 mins

Spanish | Main | Cardiff Mum

Ingredients

• 2 Tablespoons ‘Nduja Stir In Sauce
• 150ml Creme Fraiche
• 1 Chicken Stock Pot With 200ml Pasta Water
• 1 Tablespoon Grated Parmesan
• 400g Spaghetti
• 1 Handful Fresh Parsley, Grated
• 1 Teaspoon Oregano
• 12 Beef Meatballs
• 1 Teaspoon Garlic Powder
• 60g Chorizo Slices
• 6 Cloves Garlic, Minced
• 1 Onion, Chopped
• 1 Teaspoon Cajun Seasoning
• 1 Tablespoon Smoked Paprika
• 1 Heaped Tablespoon Tomato Paste
• Salt
• Olive Oil

Method

1. Add pasta to a large pot of boiling, salted water and simmer for 20 minutes until cooked. Meanwhile, add the onion and garlic to a large frying pan with a splash of olive oil and the oregano and fry for a few minutes
2. Finely chop the chorizo slices and add them in with the onion and garlic and fry for 10 minutes with the smoked paprika and cajun seasoning.
3. Add the ’nduja stir in sauce, creme fraiche, parmesan, tomato paste and stock using the pasta water and stir into a creamy sauce.
4. Season meatballs with some garlic powder and place them in the airfryer for 10 minutes on 200 degrees. Alternatively, fry these off in a separate pan with a little oil until cooked through.
5. When the pasta is cooked, drain it and add it to the sauce and mix well.
6. Divide the pasta into 4 bowls and place the meatballs on top. Drizzle the remaining sauce from the frying pan over the meatballs and serve with a little more parmesan and fresh parsley.