This is a glossy, cheesy super savoury and satisfying sauce that you can pair with any pasta shape you like.
For the breadcrumbs
- 1 cup panko breadcrumbs (or any breadcrumbs you like)
- 1 tbsp olive oil
- Pinch of salt
- A few sprigs of rosemary and thyme, leaves picked and roughly chopped
For the sauce
- 110g grated cheddar (I used a sharp one but anything you like will work)
- 45g parmesan, finely grated
- 2 Tbsp butter
- 2 Tbsp flour
- 1 cup milk
- 1.5 - 2 tbsp nduja paste (add more if you want it stronger)
Toast the breadcrumbs in the oil in a frypan until golden then take off the heat and add in the fresh herbs. Set aside until serving.
- Over medium - high heat, melt the butter in a medium saucepan then add the flour and whisk into a paste for a minute to cook the flour off.
- Add the milk gradually whisking vigorously to incorporate, making sure you are getting the flour paste from the bottom and sides of the pan.
- Continue to cook, whisking until it begins to simmer then turn the heat down to low before adding the cheese in three lots, whisking in between each lot making sure it has melted in before adding the next.
- Take the pot off the heat and stir in the nduja paste. Taste for seasoning, it shouldn't need much salt but add a few big cracks of black pepper.
You can cook your pasta at the same time then just add it straight into the sauce with a splash of pasta water (1/4 cup is a good guide). If you make the sauce first pop a layer of cling film directly over the surface of the sauce to stop a skin forming while you cook your pasta. Gently reheat the sauce then add the pasta in with the pasta water. Either way let the pasta hang out in the sauce for a minute before serving.
Divide between plates, top with the herby panko crumbs and enjoy!
- This serves 2 - 3 but it is easy to double if you want to make more
- It will keep in the fridge for 3 days but it really is best eaten fresh
- Prep Time: 10 mins
- Cook Time: 10 mins