’Nduja, Cream Cheese & Sun-dried Tomato Pasta
Creamy, spicy, and ridiculously moreish. The ’nduja gives a gentle kick, the mascarpone smooths it out, and the lemon and rocket keep it fresh.
Print Pin RateIngredients
- 200 g penne pasta
- 80 g ’nduja
- 125 g cream cheese
- 100 ml chicken stock or just use water
- Zest and juice of ½ lemon
- 80 g sun-dried tomatoes sliced
- 30 g rocket
To serve:
- Parmesan grated
Instructions
- Bring a large pot of salted water to the boil and cook the penne according to pack instructions. Reserve a small mug of pasta water before draining.
- While the pasta cooks, add the ’nduja to a large pan over low heat and let it soften for a minute. Stir in the cream cheese and the chicken stock until smooth and creamy.
- Add the drained pasta straight into the pan along with the zest and the juice of the lemon. Toss well so the pasta is fully coated. Add a little pasta water if needed to keep it silky.
- Take it off the heat and stir through the sun-dried tomatoes, and the rocket so it just wilts. Season to taste with salt and black pepper.
- Serve immediately with plenty of grated Parmesan.
