Tagliatelle with ‘Nduja Butter, Winter Brassicas, Fried Eschalots & Sage

Serves 2

Ingredients:

2 portion fresh tagliatelle

3-4 tbsp ‘Nduja Butter (add more/less if desired)

¼ cup pasta water (add more if needed)

Small handful winter brassicas (kale, cavolo nero, broccoli)

2 tbsp fried eschalots

Handful fried sage leaves

Extra virgin olive oil to finish

Salt and pepper to taste

Method:

First, fry sage in 3 tbsp olive oil in a medium skillet until crispy and set aside on a plate lined with a paper towel.

Bring a pot of salted water to the boil. On a separate flame, melt ‘nduja butter on low. Add the brassicas and cook for 1 minute until wilted. Add pasta to water and give it a mix with a spoon to prevent sticking. Cook for approx. 1 minute. Add pasta to ‘nduja butter alongside ¼ cup pasta water and turn up the heat. Cook/reduce for 1 minute, making sure to give it a shake and toss to emulsify the sauce and fully coat the pasta. Add more pasta water if needed and taste the pasta and adjust seasoning as desired.

Next, plate your pasta in a separate plate or bowl. Top with eschalots, fried sage, and a drizzle of extra-virgin olive oil. Enjoy! X

For wine pairings we recommend a textural, crisp medium-bodied white (think Chenin Blanc or cool climate Chardonnay) - or a bright and lifted red with some fruit crunch (Carbonic Pinot / Gamay). Here are some of our favourites…

Thomas Boutin - 2019 ‘Celsiane’ Chenin Blanc Loire Valley, France (purchase here)

Boaz - 2020 Pinot Noir Adelaide Hills, SA (purchase here)

Commune of Buttons - 2020 ‘Commune Rose"‘ Adelaide Hills, SA (purchase here)