Chicken and N’duja in a rich and spicy Tomato Sauce

As pasta sauces go, this has got to be one of my favourites. Savoury, spicy deliciousness. This is a dish that requires a bit of love and patience, but boy is it worth it!

Chicken and N’duja in a rich and spicy Tomato Sauce (serves 4)

Ingredients for the N’duja Sauce:

50g N’duja, casing removed

2 slices of bacon, finely diced

1 shallot, thinly sliced

3 cloves garlic, finely chopped

1/2 tsp oregano

1 cup white wine

2 tbsp white wine vinegar

2 cups chicken stock

Instructions for the N’duja Sauce:

Dry fry the n’duja and the bacon over medium heat until the oils have started to release. Mash the n’duja with the back of a spoon, breaking it up into small pieces.
Turn heat to medium high and add shallot, garlic and oregano. Fry until fragrant.
Add in white wine and vinegar and simmer. Allow the wine to reduce by half.
Stir in stock and simmer for about 30 minutes until there is not a lot of liquid left and the sauce has thickened a bit.
N’duja sauce is now complete and can be set aside whilst you make the pasta sauce.

Ingredients for the pasta sauce:

1 tbsp olive oil

3 chicken breasts, diced

50g n’duja, casing removed

2 garlic cloves, thinly sliced

1 bunch basil, leaves picked and stalks finely chopped

2 red chillies, finely chopped

2 cans chopped tomatoes

Instructions for pasta sauce:

Heat oil over medium heat and then add garlic, basil stalks and chillies. Stir until fragrant.
Add the chicken and fry until chicken is coloured on all sides.
Add the n’duja and break into small pieces with the back of a spoon. Fry until the chicken is almost cooked through.
Stir in the tomatoes and bring to a boil.
Add the basil leaves and reduce the heat. Simmer for 30-40 minutes until sauce has thickened and reduced.
Now add in the n’duja sauce you made earlier and stir together.
Serve with your favourite pasta (I chose fettuccine) and enjoy!

Hope that you enjoy this dish. Please feel free to leave any questions or comments.