Still having plenty of Nduja left and not a whole lot in the cupboard, I cooked a pretty straightforward pasta dinner. Tomatoey sauce with garlic, onion and chillies but with the added meaty bonus of Nduja.

I won’t put a recipe for this one, as everyone has their own preferences for making a tomato pasta sauce, but will say I added a good couple of tablespoons of the Nduja, right at the end. It kind of melted into the sauce, giving more interest, depth and taste, to what otherwise would have been a bit of a boring (for me at least) dish. Nduja; do it!