This pasta with salsiccia and ‘nduja is a real flavour bomb: a perfect balance of spicy, creamy and fresh.
The salsiccia and ‘nduja give the dish depth and warmth, while the mascarpone rounds everything off with its soft creaminess. To balance the richness, the dish is made with fresh tomatoes, which add a tangy, light and fresh counterpoint.
White wine brings a welcome acidity and depth, but it can easily be left out – season instead with a splash of white or red wine vinegar or a little freshly squeezed lemon juice.
For the best eating experience, serve this with a pasta shape that can hold all that sauce – conchiglie (pasta shells) are perfect here, as they trap the sauce in their little hollows so every bite is full of flavour.
Pasta with salsiccia and ‘nduja
Recipe for a creamy pasta dish with salsiccia, ‘nduja and mascarpone.
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Ingredients
- 300 g salsiccia fresh Italian pork sausages
- 1 onion, finely chopped
- 3 garlic cloves, finely chopped
- 300 g cherry tomatoes, halved
- 3-4 tbsp ‘nduja
- 400 g pasta preferably conchiglie (shells)
- 100 ml white wine
- 200 g mascarpone
- 7 sprigs basil, leaves picked
- Olive oil
- Salt and freshly ground pepper
- Pasta cooking water
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Method
- Remove the skins from the salsiccia sausages.
- Heat a frying pan with a splash of oil and fry the salsiccia over a medium heat until lightly golden. Break it up well with a wooden spoon so the pieces aren’t too large.
- Add the onion, garlic and tomatoes and fry for about 5 minutes, then stir in the ‘nduja.Meanwhile, bring a pan of salted water to the boil and cook the pasta al dente according to the packet instructions.
- Pour the white wine into the pan and let it reduce slightly, then stir in the mascarpone – turn the heat down.
- Add the basil and season to taste with salt and freshly ground pepper.
- Finally, toss the pasta in the sauce, adjust the consistency with a little pasta cooking water and serve.
Nutrition
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Den bedste pasta ret jeg længe har smagt. Og så nem og simpel at lave.
Hej Sanne
Hold op hair dejligt at høre – tusind tak 🙂
Warm wishes, Dianna
Den giver lidt ild i mund men lækker smag
Hej Britta
Hihi ja nduja er god spicy, så er man ikke så vild med det stærke, så kan man med fordel starte med lidt mindre 🙂
Dejligt den smagte dig 🙂
Warm wishes, Dianna
Rigtig lækker ret! Mangler dog hvornår nduja skal blandes i retten? Og hvor lang tid man kan opbevare rester?
Hej Camilla
Hvor dejligt at høre – tak 🙂
Ndujaen er opdateret på opskriften, og retten kan holde 3-4 dage på køl 🙂
Warm wishes, Dianna
Kan man bruge hakket oksekød i stedet for salsiccia?
Hej Puk
Altså det kan du godt, men smagen bliver slet ikke det samme. Salsiccia er en krydret fars af gris, og det er den der giver retten den karakteristiske smag 🙂
Warm wishes, Dianna
Hvornår tilsætter du ndujaen?
Hilsner fra Gitte
Hej Gitte
Åhh for søren, det er opdateret nu 🙂
Warm wishes, Dianna