Rigatoni with squid, fennel and ’nduja
For a spicier riff on a classic seafood pasta, this rigatoni with squid, fennel and ‘nduja packs a punch, warmed by the gentle heat of ‘nduja.
- 3 large squid hoods, cleaned
- 100 ml extra-virgin olive oil
- 400 gm dried rigatoni
- 1 large fennel, halved and thinly sliced, fennel fronds reserved
- 1 large golden shallot, finely chopped
- 4 garlic cloves, crushed
- 300 ml pouring cream
- 100 gm ’nduja
- Lemon wedges and micro parsley, to serve
- FENNEL-SEED PANGRATTATO
- 1 tbsp extra-virgin olive oil
- 35 gm (½ cup) panko breadcrumbs
- 2 tsp fennel seeds, coarsely crushed
- Finely grated zest of ½ lemon
- Slice the squid up the length of each hood to open out flat. Score in a criss-cross pattern and cut into 5cm pieces.
- For fennel-seed pangrattato, heat oil in a large frying pan over high heat. Add remaining ingredients and cook, stirring, until golden (1 minute). Transfer to a plate. Season. Set aside. Reserve pan.
- Cook pasta in a saucepan of salted boiling water until al dente (according to packet instructions). Reserve 125ml pasta water, then drain.
- Meanwhile, to make ’nduja oil, combine 60ml olive oil and 30gm ’nduja in a small frying pan over medium heat. Cook, stirring, until fragrant and oil is bright red (2-3 minutes). Set aside.
- Meanwhile, combine the squid and 1 tbsp oil in a bowl, season and toss to coat. Heat reserved pan over high heat. Sauté squid until just cooked through (2 minutes). Transfer to a plate. Wipe pan clean with paper towel and reserve.
- Heat 2 tbsp olive oil in the reserved pan over medium-high heat. Sauté fennel, shallot and garlic until fennel is slightly softened (4-6 minutes). Deglaze with 2 tbsp water. Season. Add cream and remaining ’nduja and bring to the boil. Cook, stirring, until the ’nduja is well combined. Reduce heat to low; simmer until slightly reduced (3 minutes). Add squid, pasta and reserved pasta water, increase heat to high and cook, stirring, until well combined (30 seconds). Season.
- Divide pasta among serving bowls. Drizzle with ’nduja oil, scatter with the fennel pangrattato, fennel fronds, micro parsley and serve with lemon wedges on the side.
Method
Slice the squid up the length of each hood to open out flat. Score in a criss-cross pattern and cut into 5cm pieces.
For fennel-seed pangrattato, heat oil in a large frying pan over high heat. Add remaining ingredients and cook, stirring, until golden (1 minute). Transfer to a plate. Season. Set aside. Reserve pan.
Cook pasta in a saucepan of salted boiling water until al dente (according to packet instructions). Reserve 125ml pasta water, then drain.
Meanwhile, to make ’nduja oil, combine 60ml olive oil and 30gm ’nduja in a small frying pan over medium heat. Cook, stirring, until fragrant and oil is bright red (2-3 minutes). Set aside.
Meanwhile, combine the squid and 1 tbsp oil in a bowl, season and toss to coat. Heat reserved pan over high heat. Sauté squid until just cooked through (2 minutes). Transfer to a plate. Wipe pan clean with paper towel and reserve.
Heat 2 tbsp olive oil in the reserved pan over medium-high heat. Sauté fennel, shallot and garlic until fennel is slightly softened (4-6 minutes). Deglaze with 2 tbsp water. Season. Add cream and remaining ’nduja and bring to the boil. Cook, stirring, until the ’nduja is well combined. Reduce heat to low; simmer until slightly reduced (3 minutes). Add squid, pasta and reserved pasta water, increase heat to high and cook, stirring, until well combined (30 seconds). Season.
Divide pasta among serving bowls. Drizzle with ’nduja oil, scatter with the fennel pangrattato, fennel fronds, micro parsley and serve with lemon wedges on the side.
