• 400g RUMMO spaghetti
• 50g ‘Nduja
• ½ Small Onion – finely chopped
• 25g Butter
• Lemon Juice
• Parsley – chopped
• Salt and Pepper
Cook the spaghetti in plenty of boiling salted water. Meanwhile, melt the butter and soften the onions in it. When the onions are translucent, melt in the ‘Nduja. Add a squeeze of lemon and some salt and pepper.
When the spaghetti is cooked, spoon 2 tablespoons of the cooking water into the sauce, then drain the pasta. Mix the sauce with the spaghetti and serve, scattered with the parsley.
Try ‘Nduja also with chopped cherry tomatoes as a base for scrambled eggs!