What is ‘nduja sausage?
Pronounced an-du-yah, the spicy and spreadable ‘nduja hails from Calabria in the south of Italy. The salume (cured meat) blends rich cuts of pork, such as the belly and shoulder, with sweet and spicy paprika and hot Calabrian peppers, boasting a unique flavour that pairs perfectly with bread and cheese, and shines in our 'nduja pasta signature recipe.
Much like the often troubling pronunciation of the sausage, ‘nduja’s history is difficult to exact. Some maintain the ingredient dates back to the Napoleonic period, citing the french andouille as a probable root word for ‘nduja. However, due to its similarities to the Spanish sobrasada, along with the rumoured introduction of peppers to the Calabrian region at the hands of travelling Spaniards, others speculate that ‘nduja possesses Spanish origins.
Our Tagliatelle with ‘Nduja Sausage, Fresh Lemon and Mascarpone Sauce
Though we admit this spicy sausage pasta recipe is not strictly traditional, it does lovingly combine classic ingredients from several regions of Italy: Calabrian ‘nduja meets Campania’s famous citrus export, and mascarpone originating in the northern Lombardia. The zesty brightness of the Amalfi lemon perfectly complements the fiery richness of the ‘nduja. Adding a few spoonfuls of mascarpone both mellows the hot ‘nduja and adds further richness. Paired with fresh tagliatelle, this dish is both sumptuous and impressive, and demonstrates the best of Italian ingredients spanning the length of the country.
Tagliatelle with ‘Nduja Sausage, Mascarpone and Fresh Lemon Sauce Recipe
Prep time: 10 minutes
Cook time: 40 minutes
Calories per serving: 419 kcal
- 400g fresh tagliatelle (see recipe)
- 1 tbsp extra virgin olive oil
- 1 small onion, diced
- 1 clove garlic, minced
- 1 carrot, diced
- 800g (2x400g cans) diced tomatoes
- 1 sprig fresh rosemary
- 1 bay leaf
- ½ cup homemade chicken stock
- 200g ’nduja sausage
- 200g pork sausage
- ¼ cup red wine
- ¼ cup mascarpone cheese
- Zest and juice of 1 lemon
- Salt, to taste
- Black pepper, to taste
Heat the olive oil in a large skillet. Add the two types of sausages and fry until browned. Remove from the pan and place aside.
Add more oil if necessary and add the onions, cooking until soft. Add the garlic and cook until fragrant.
Add the carrots, tomatoes, rosemary, and bay leaf and cook for about 5 minutes.
Deglaze the pan with red wine and then add the chicken stock and the cooked sausages. Cook for 15-20 minutes, or until the mixture has thickened.
Remove the mixture from heat and stir in the mascarpone cheese, lemon zest, and lemon juice. Taste the sauce and season with salt and black pepper. Set aside
Boil your fresh tagliatelle in a large pot of boiling, salted water, for around 3-4 minutes, or until al dente.
Toss the sauce, pasta, and Parmigiano Reggiano together and serve. Buon appetito!
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