Recipe & photography by Ed Barrow
Ingredients
- 1 banana shallot, finely chopped
- 1 red chilli, deseeded and finely chopped
- 1 tsp of dried thyme
- 1 clove of garlic, finely chopped
- 200g of cavolo nero, chopped into 2 cm pieces
- 100ml of single cream
- 150g of Northern Pasta Co Rigatoni
- 180g of shredded ham hock, or gammon ham
Method
Start by placing a large pan of well salted water on to boil for the pasta.
Add a good glug of oil to a saute or frying pan and then place on a medium low heat. Add the shallot to the pan and fry for 4 to 5 minutes or until translucent. Then add the chilli, thyme and garlic then fry for a further two minutes until fragrant. At the cavolo nero along with a splash of water and a generous seasoning of salt and pepper. Stir together and once the cavolo nero has started to wilt down add the single cream. Turn the heat down to low and let this gently simmer whilst you cook the pasta.
Add the rigatoni to the boiling water and cook for nine minutes or until our al-dente. Once the rigatoni is cooked, drain and add to the pan with the sauce along with the shredded ham hock. Toss or stir everything together until we combined and the sauce coats the rigatoni. Add a little splash of pasta water if needed to create a looser consistency that coats the pasta.
Divide between two bowls and serve immediately.
