Rigatoni with nduja and prawns

Step 1

For nduja, coarsely chop coppa and fat. Add remaining ingredients and pass through a mincer or food processor on a fine setting or finely chop with a knife. Nduja will keep refrigerated for about one week. Makes about 250gm.

Step 2

Cook pasta in a large saucepan of boiling salted water until al dente.

Step 3

Heat olive oil in a frying pan, add garlic and sauté over low heat until golden, add ¼ cup nduja and sauté for 5 minutes or until it melts. Add prawns and cook until they change colour, then add tomatoes and cook for 5 minutes or until soft.

Step 4

Drain pasta, add to sauce, add basil and parsely, and combine well. Serve immediately.