Lockdown Recipe Series: 3 pastas with Nduja – Mascarpone & Lemon, Tomato Fennel Sausage & Romesco Squid

This week’s lockdown recipe series is all about Nduja – Calabria’s spicy, spreadable pork salume and one of my ultimate favourite ingredients to have on standby in the fridge! Its deep savoury flavour and fiery spice adds a whole new dimension to dishes. My favourite way to cook with it is to mix & melt it through pasta sauces. Balance out Nduja’s bold flavour with creamy, mild mascarpone cheese. Pair it with the sweetness of a classic tomato & basil sauce. Or combine it with Romesco sauce to give it some added umami, spice and depth of flavour.

Here are 3 ideas for pasta sauces with Nduja! Use whatever pasta you like with the sauces. I find a longer pasta such as Spaghetti or Linguine works better with the Mascarpone sauce and Tomato Fennel Sausage Ragu. Conversely, I’d go for a short pasta with the Romesco Squid recipe. If you can’t get a hold of Nduja, substitute with Spanish Sobrassada which has a similar flavour profile and spreadable texture.

 

Nduja, Mascarpone & Lemon Pasta

Ingredients (serves 2)

• 250g dried pasta of choice
• 150g leafy vegetables of choice, roughly sliced (cabbage, spring greens, Cavolo Nero)
• 125g Mascarpone cheese
• 80g Nduja
• 1 tbsp light olive oil
• ½ onion, finely chopped
• 2 tsp tomato puree
• 1 tsp sugar
• Juice and zest ½ of lemon
• Salt to taste
• Optional: 100ml white wine (or 100ml water)
• Optional: 80g Pancetta or Guanciale, diced into small ½ cm cubes

 

Method 

• In a large saucepan or stock pot, bring some salted water to a simmer. Add the dried pasta and cook according to the packet instructions (take off 1 or 2 minutes off the packet instruction cooking time if you prefer your pasta al dente). Add your sliced vegetables to the same pot of cooking water as the pasta for the last 4 minutes of cooking to blanche.
• White the pasta is cooking, heat up the olive oil in a separate saucepan. Cook onions and pancetta or guanciale (if using) for about 2 minutes until fragrant.
• Next add the tomato puree, 1 tsp of sugar (to balance out the acidity of the tomato puree) and the Nduja. Cook for 1 to 2 minutes, then pour in 100 ml of white wine (or water). Scrape any bits off the bottom of the pan to deglaze and cook for 1 to 2 minutes until the liquid reduces by about half.
• Add the Mascarpone cheese, lemon juice and zest and stir everything together. Season with a pinch of salt if needed.
• Drain the pasta and vegetables and stir thru the Mascarpone Nduja sauce. Serve immediately.

 

Nduja, Tomato & Fennel Sausage Ragu Pasta

Ingredients (serves 2)

• 250g dried pasta of choice
• 150g leafy vegetables of choice, roughly sliced (e.g. cabbage, spring greens, Cavolo Nero)
• 400g pork mince
• 1.5 tsp fennel seeds, crushed
• ½ tsp salt
• large pinch of black pepper
• 1 tbsp light olive oil
• ½ onion, finely chopped
• 1 clove garlic, finely sliced
• 1x bay leaf
• 1 tsp tomato puree
• 1/2 tsp sugar
• 80g Nduja
• 1x 400g tinned chopped tomatoes
• Optional: 100ml white wine (or 100ml water)
• 3 tbsp grated Parmesan cheese, for garnish on top

 

Method

• Marinade the mince pork by mixing with crushed fennel seeds, black pepper and ½ tsp of salt. Chill in the fridge for about 30 minutes for the flavours to get into the pork.
• Heat up the olive oil in a saucepan or sauté pan. Cook the onions and garlic for 1 minute then add the marinaded pork mince and fry for about 3 to 4 minutes.
• Next, add in the Nduja, tomato puree and sugar (to balance out the acidity of the tomato puree). Cook for 1 minute then pour in 100 ml of white wine (or water). Scrape the bits from the bottom of the pan to deglaze and cook for a minute or 2 until the liquid reduces by about half.
• Add the tinned tomatoes and bay leaf. Simmer the sauce for about 10 minutes with the saucepan lid slightly ajar. Add a bit of water if the sauce starts to dry out. Taste the sauce and adjust the seasoning with a pinch of salt if needed.
• While the sauce is simmering. bring a large pot of salted water to a simmer. Add the dried pasta and cook according to the packet instructions (take off 1 or 2 minutes off the packet instruction cooking time if you prefer your pasta al dente). Add the sliced vegetables to the same pot of cooking water as the pasta for the last 4 minutes of cooking to blanche.
• Drain the pasta and vegetables, and stir thru the Nduja-fennel-sausage sauce. Top with the grated parmesan and serve immediately.

 

Nduja Romesco & Squid Pasta

Ingredients (serves 2)

• 250g dried pasta of choice
• 300g squid rings or baby squid, cleaned, lightly scored and cut into bite sized pieces
• 150g tenderstem brocolli (or other greens of choice)
• 1 tbsp olive oil

For the Romesco Sauce:

• 200g roasted red peppers from the jar (Piquillo peppers preferably, but any sweet, roasted red peppers will suffice)
• 80g Nduja
• 2 tablespoons extra virgin olive oil
• 50g hazelnuts, toasted and skins removed
• 1 clove garlic
• 2 teaspoons sherry vinegar
• Pinch of salt and pepper to taste

 

Method

• Combine all the Romesco sauce ingredients in a blender or food processor until you get a paste. Set aside ready for later.
• Bring a large pot of salted water to a simmer. Add the dried pasta and cook according to the packet instructions (take off 1 or 2 minutes off the packet instruction cooking time if you prefer your pasta al dente). Add the tenderstem brocolli to blanch in the same pot of water for the final 2 minutes of cooking.
• While the pasta is cooking, heat up the olive oil in a frying pan. Fry the squid for 1 minute on each side, then add the Romesco sauce in. Cook everything out for a further 1 to 2 minutes. Add a little bit of water if the sauce starts to dry out.
• Drain the pasta and brocolli then mix through the squid and romesco sauce. Serve immediately.