‘Nduja & Sausage Rigatoni
Creamy, spicy and packed with flavour, this ’Nduja and sausage rigatoni feels restaurant quality but comes together with barely any effort. The rich sausage meat, fiery ’Nduja and silky mascarpone make the perfect sauce, finished with parmesan and fresh lemon to cut through the richness.
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Servings: 2
Ingredients
- 200 g rigatoni
- 3 sausages
- 1 onion diced
- 90 g ‘Nduja
- 2 cloves of garlic minced
- 250 ml chicken stock
- 80 g mascarpone
- 20 g Parmesan grated (plus extra for serving)
- 10 g parsley chopped
- 1 lemon zest and juice
Instructions
- Cook the pasta in salted boiling water for 1 minute less than the packet states. Once cooked, drain it but keep back some of the pasta water.
- Meanwhile squeeze the sausage meat out of the skins. Heat some cooking oil in a large frying pan over a medium to high heat. Add the sausage meat and use a spatula or a wooden spoon to break up the meat into small chunks. Cook until it’s browned all over.
- Add in the diced onion and cook until it softens.
- Add in the ’Nduja and the garlic and cook for a further minute to release the flavours.
- Now pour in the chicken stock and leave to simmer for a couple of minutes. Then add in the mascarpone, grated parmesan, chopped parsley, and the zest and the juice of a lemon and stir it well.
- Add the pasta and toss together until it’s creamy and coated. Add some pasta water if it needs loosening up.
- Taste for seasoning, then dish it up and finish with some more grated parmesan.