This sauce, although not strictly traditional, combines the classic ingredients of several regions of Italy: Calabria and Campania in the south and Lombardia in the north. Calabrian ‘nduja sausage, citrus celebrated in Campania, and mascarpone originating in Lombardia come together in this irresistible dish. The spicy and soft ‘nduja sausage forms the perfect base for this sauce, whilst the generous quotient of lemon juice evokes sunny Amalfi in Campania, adding zesty brightness to complement the hot richness of the ‘nduja. In stirring through a few spoonfuls of mascarpone, our chefs also temper the heat of the chilli-flecked ‘nduja and add a sumptuous richness. And whilst you may be most familiar with mascarpone from its appearance in the classic tiramisu, we promise it is also found in savoury dishes, and has transcended its local origins in Lombardia and ensconced itself in the gastronomic heart of all Italy.
This week, we’ve selected scialatielli to pair this sauce with. This pasta shape, somewhere between fettucine and linguine, is long with a rectangular cross section. Scialatielli are the brainchild of Italian chef Enrico Cosentino, who, in the 1960s, created the shape whilst working in an Amalfi restaurant. As you twirl your fork around this little-known shape, we invite you to envisage the stunning Italian coast, with its turquoise waters and quaint pastel towns.
Note: Please consume or freeze our pasta and sauces within 2 days of delivery.
Please note: our photography is for illustrative purposes only & may not necessarily reflect the finished dish.
Durum WHEAT Semola, WHEAT Flour, EGG, Rice Flour
’Nduja Sausage, Lemon & Mascarpone Sauce (160g):
Tomato, Pork Sausage (Pork (42%, Origin UK), White Wine (SULPHITES), Salt, Garlic, Black Pepper), ’Nduja (Pork, Chili Pepper, Salt), Mascarpone Cheese (MILK), Water, Onion, Carrot, Red Wine (SULPHITES), Extra Virgin Olive Oil, Sugar, Chicken Stock (contains CELERY seeds), Lemon Juice, Rosemary, Garlic, Salt, Bay Leaf, Black Pepper
Italian Grated Cheese (8g):
MILK, Salt, Rennet