In Puglia they make orecchiette - ‘little ears’ - and often serve them with a sauce of tomato, red onion & rocket. In neighbouring Calabria, they make ‘nduja, a devilishly good salami made with up to 40% chilli, and fatty enough that it is spreadable even when cured. I put the two together and found a very memorable match indeed, even more so when tempered with a little cream and sharpened with the tang of pecorino romano. It has become a classic at Bocca di Lupo, and now too at home.


Your pack serves 2 as a main, and contains


  • Handmade orecchiette
  • A sauce of tropea onion, datterini tomatoes, ‘nduja & cream
  • A little rocket
  • A little grated pecorino


  • Bring a large pan of well-salted (10g/lt) water to the boil
  • Decant your pasta sauce into a frying pan or wide saucepan, and gently warm
  • Add the orecchiette to the water, and cook for 7-8 minutes, until cooked but still toothsome
  • Drain well, reserving a little of the pasta cooking water, and add to the sauce
  • Cook together for 1-2 minutes, until the sauce is thickened and creamy (add the reserved pasta water if needed to loosen)
  • Toss the rocket through and allow it to just wilt a little in the pan
  • Decant onto a plate and top with grated pecorino