'Nduja Pasta

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A quick and easy creamy ’nduja pasta for two. Rich, spicy and full of flavour, with dinner on the table in about 15 minutes.

Servings:

Author: Helen Best-Shaw

Prep Time3

Cook Time12

Total Time15

Ingredients

½ tsp salt
120 g spaghetti - 1
2 tbsp butter
2 tbsp 'nduja - 2
120 ml double cream - heavy cream
1 tsp lemon juice
40 g Parmesan / Grana Padano - finely grated
2 tbsp parsley - finely chopped

Metric - USA Cups

Instructions

Cook the pasta - Bring a large pan of salted water to the boil and cook the spaghetti according to the packet instructions.
½ tsp salt, 120 g spaghetti
"Melt" the 'nduja - While the pasta cooks, melt the butter in a medium frying pan over a medium heat.
Add the ’nduja and stir until melted into the butter.
Cook for a few minutes until the ’nduja has darkened slightly.
2 tbsp butter, 2 tbsp 'nduja
Finish the sauce - Turn the heat down.
Add the cream, lemon juice and two thirds of the grated cheese.
Stir and gently simmer while the pasta finishes cooking.
120 ml double cream, 1 tsp lemon juice, 40 g Parmesan / Grana Padano
Drain the pasta - Scoop out a mugful of the pasta cooking water, then drain the spaghetti.
Add the pasta - Add the spaghetti and two thirds of the parsley to the sauce and stir well to coat. Add a little pasta water, starting with 2 tbsp, until you have a silky sauce that coats the pasta.
2 tbsp parsley - finely chopped

As the sauce cools before serving it will thicken quite a bit, so generally you will need to add some pasta water. Start with 2 tbsp. You want some liquid sauce in the pan, but not have the spaghetti swimming in sauce.

Finish & Serve - Serve immediately garnished with the remainder or the parsley, Grana Padano / Parmesan and a twist of freshly ground black pepper.

Notes

Ingredients

Pasta - I have used spaghetti here as the sauce clings to the long strands. Linguini, tagliatelle or other noodle style pasta would work too.
Nduja - This is the star of the dish. It does look like a modest amount, but it is HOT and intensely flavoured, so a little goes a long way. The heat and flavour does vary between brands so experiment with a brand you like. If you can’t find ‘nduja then use a spicy chorizo - Dice the chorizo finely and cook very gently in the butter – you want it to release its flavoured oil but to remain soft and not brown and crisp up.

Hints & Tips

Don’t skip adding the pasta water. It is what makes a silky restaurant quality sauce that coats the pasta.
Don’t boil the cream hard, keep it at a gentle simmer.
A good pan makes all the difference. I use a non stick 10 inch pan with a well fitting lid, and find it just right for cooking for two. Ideally choose a pan that has a metal handle so it can go in the oven and under the grill / broiler making it more versatile, as well as into the dishwasher.

Storage

This pasta is best freshly made, but leftovers can be kept in a covered container in the fridge for up to 2 days.

The sauce will thicken considerable when cold.

Reheat gently in a pan or microwave adding a splash of water to loose the sauce. Or add some of the reserved pasta water to leftovers before storing them.

I do not recommend freezing this dish. The creamy sauce is so much better wen freshly made.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.