This number tastes great and will take you a whole 5 minutes to prepare. The important part is adding the chardonnay with absolute abandon. If you don’t like things too hot, pare back the ’nduja – the heat will intensify as it slow cooks. It seems like a lot of zucchini, but this breaks down and, to be honest, there is nothing wrong with the leftovers the next day.
Serves 4-6.
Ingredients 10
100 g nduja sausage
1 red onion, finely chopped
6 zucchini, large, sliced into rounds
500 ml chardonnay
250 ml chicken stock
To Serve
pasta shells, large, cooked
grated parmesan
micro greens
salt, to season
ground black pepper, to season
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Method 4
Set the slow cooker to the sauté function. Once hot, add the and and cook for 3–5 minutes, or until the onion is soft and the ’nduja has begun to release its oils.
Add the , , and , then close the lid and cook for 5 hours on low.
Cook the pasta shells according to the packet instructions, then add to the bowl of the slow cooker and toss everything gently to combine. Alternatively, you can serve everything separately for people to help themselves.
Grate over an indecent amount of parmesan, sprinkle with the , then season generously with salt and pepper.
