Perfect for a quick mid-week meal but good enough to serve to friends too, our ‘Nduja Pasta has just the right level of spice.
Take a look at our instruction video here
Ingredients
Serves 4 people
Olive oil
Garlic, 3-4 cloves
Chopped tomatoes, 1 400g tin
Cotswold ‘Nduja 100g
Mascarpone 100g (or other cream cheese)
Linguine 500g
Parmesan to serve
Method
• Mince or slice the garlic and sweat off in olive oil on a low heat
• Add the tin of tomatoes, a little salt and simmer gently for 10 minutes or so until the tomatoes become nice and rich. Use a potato masher to break them down a little to give a good texture to the sauce.
• Meanwhile cook your pasta in plenty of heavily salted water
• Add the ‘nduja to the sauce (removing the outer casing first) breaking it up with your spoon so it mixes in fully with the tomatoes.
• Once fully incorporated add the mascarpone and stir through
• Add the pasta to the sauce whilst it still has a little bite and add plenty of the cooking water too
• Continue to cook the pasta in the sauce until the pasta is perfectly cooked and the sauce has thickened to a nice coating consistency (add more pasta water if needed)
• Serve immediately with grated parmesan
