Pasta fazool

1. 1

   For the cavatelli, bring all the ingredients together in a large bowl or food processor and to form a dough. Allow the dough to rest for at least an hour in the fridge before shaping the pasta.

2. 2

   To make the cavatelli, cut the pasta into pieces and roll into long batons. Cut into 1cm/½in pieces. Using a sharp knife roll the knife along the pasta to create rolled up tiny shells.

3. 3

   For the pasta fazool, bring the chicken stock to the boil in a saucepan.

4. 4

   In a separate pan, on a medium-to-low heat, add the 'nduja and let some fat render out. Add the finely chopped onion and cook briefly for 2-3 minutes, just until the n’duja has melted and the onion is soft and translucent. Add the celery and carrot and cook for 5 minutes. Add the chilli and the garlic. Cook for 5 minutes without letting the garlic brown.

5. 5

   Add the beans and enough of the boiling chicken stock to just cover the mixture. Let all this cook for 10 minutes and then remove about a third of the beans. Mash or blend them then put back in the pan.

6. 6

   Add the tomatoes and stir, add the tomato purée, cook for a couple of minutes and season with salt and pepper, to taste.

7. 7

   Add 150g/5½oz of the pasta to the chicken stock and cook for 8-10 minutes. Then drain and add the pasta to the beans with some of the stock - the consistency should not be too soupy, but not really dry. Finish with the basil, baby red vein sorrel and a little extra virgin olive oil.

1 serving ≈ 400 g

Nutrition values are estimates. - means data is unavailable.