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Nduja Rigatoni with Crispy Chickpeas By Extra virgin olive oil 400g tin of chopped or plum tomatoes 1tsp of caster sugar 100g Nduja 200g-250g rigatoni or any short, fat pasta shape you can get your hands on – conchiglie would also be good 2 handfuls of kale or chard leaves Napolina has also partnered with Sunday Times and BBC Good Food magazine columnist Rosie Birkett to show people how easy and simple it can be to cook with pulses and beans. Nduja is a delicious, spicy, spreadable sausage from Calabria, it adds a wonderful chilli heat and savoury depth to this sauce. The chickpeas, once roasted add texture, crunch, extra protein and nuttiness. ....