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.
We selected fettuccine to pair with this dish as meat sauces are traditionally served with long strand pasta. This sauce, with the warmth of the ‘nduja complemented by the acidity of the lemon and the creaminess of the mascarpone, is designed to cling to long strands of fettuccine. We top this dish, as we do many of our other dishes, with a dusting of finely grated Italian cheese. We hope you, too, just like us, will find the fusion of these three regions an enticing proposition...
Note: Please consume or freeze our pasta and sauces within 2 days of delivery.
METHOD
- Bring a large saucepan of water to the boil. Salt the water (around ½tbsp per litre).
- Cook the pasta in the boiling water for 2-3 minutes. Stir regularly to prevent sticking.
- Whilst the pasta cooks, put the sauce in a pan and add 1tbsp (15ml) of the boiling pasta cooking water. Take care to ensure you squeeze all the sauce from the pouch. Gently heat until steaming and then turn off the heat.
- Lift the pasta out of the water and transfer to the sauce. Toss gently to coat.
- Sprinkle over the Italian cheese. Serve immediately. Buon appetito!
INGREDIENTS
Allergens in BOLD & CAPITALISED:
Durum WHEAT Semola, WHEAT Flour, Free Range Pasteurised EGG, Natural Flavouring, Rice Flour
Tomato, Pork Sausage (Pork (Origin: Denmark), White Wine (SULPHITES), Garlic, Salt, Pepper) (20%), White Wine (SULPHITES), Mascarpone Cheese (MILK, Acidity Regulator: Citric Acid) (6%), ’Nduja (Pork (Origin: Italy), Chilli Pepper, Salt) (6%), Water, Onion, Carrot, Extra Virgin Olive Oil, Salt, Garlic, Sugar, Lemon Zest (0.1%), Black Pepper
MILK, Salt, Rennet (Microbial Coagulant), EGG Lysozyme
ALLERGENS
In addition to the recipe-specific allergen information provided, Pasta Evangelists handles all 14 allergens prescribed in legislation. Whilst we have implemented and maintain safety practices and take all reasonable precautions to prevent cross-contamination, we cannot guarantee that our products will not contain traces of these allergens.
NUTRITION
Calories per serving: 997kcal
Following nutritional information is per 100g:
- Energy 1164kJ
- Calories 278kcal
- Fat 10.5g
- Of which saturates 4.4g
- Carbohydrates 34.7g
- Of which sugars 7.0g
- Protein 9.6g
- Salt 0.8g
RECIPE CARD
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