This bold, spicy nduja paired with succulent prawns, hand-filled in tender cappelletti is an homage to Southern Italy’s fiery flavors and passion for bold, rustic ingredients.

1. Boil: Bring a large saucepan of water to the boil. Salt the water (around ½ tbsp per litre).

2. Cook Pasta: Add the quadratti to the boiling water and cook for 3-4 minutes. Stir occasionally to prevent sticking.

3. Heat Sauce: Whilst the quadratti cooks, warm the Arrabiata sauce in a pan over gentle heat. Add a ladle of pasta water to the sauce.

4. Combine: Strain the cappelletti, add it to the saucepan with the sauce, and toss well to coat.

5. Serve: Sprinkle with handmade parmesan cheese and drizzle with basil oil. Serve immediately!