Creamy ‘nduja pasta with mascarpone and lemon
Follow our recipe to make this easy and delicious pasta dish with creamy tomato sauce and 'nduja sausage.
Prep: 10 mins
Cook: 40 mins
Total: 50 mins
Serves: 4
Ingredients
- 1 tbsp extra virgin olive oil
- 200g (7.1oz) 'nduja sausage
- 200g (7.1oz) pork sausage
- 1 small onion (diced)
- 1 garlic clove (minced)
- 1 carrot (diced)
- 2 x 400g cans of diced tomatoes
- 1 sprig fresh rosemary
- 1 bay leaf
- 65ml (2.2fl oz) red wine
- 120ml (4.1fl oz) chicken stock
- zest and juice of 1 lemon
- 125g (4.4oz) mascarpone
- salt and pepper
- 400g (14.1oz) fresh tagliatelle
- Parmigiano Reggiano (grated, to serve)
Method
Step 1
Heat the olive oil in a large skillet. Add the two types of sausage and fry until browned. Remove from the pan and place aside.
Step 2
Add more oil if necessary and add the onion, cooking until soft. Add the garlic and cook until fragrant.
Step 3
Add the carrot, tomatoes, rosemary and bay leaf, and cook for about 5 minutes.
Step 4
Deglaze the pan with red wine, then add the chicken stock and the cooked sausages. Cook for 15-20 minutes, or until thickened.
Step 5
Remove the mixture from the heat and stir in the lemon zest, juice, and mascarpone cheese. Season with salt and black pepper. Set aside.
Step 6
Boil the fresh tagliatelle in a large pot of boiling, salted water, for around 3-4 minutes, or until al dente (just cooked).
Step 7
Toss the sauce, pasta and Parmigiano Reggiano together and serve immediately.
Recipe and image from Pasta Evangelists, pastaevangelists.com