Rigatoni with Spicy 'Nduja and Mascarpone
Ingredients
- 400 g rigatoni
- 100 g 'nduja sausage
- 150 g mascarpone
- 400 g tinned cherry tomatoes
- 2 garlic cloves
- 1 tbsp olive oil
- 10 g fresh basil
- 30 g Parmesan, grated, to serve
Nutrition (per serving)
- Calories
- 717 kcal
- Protein
- 21.3 g
- Carbohydrate
- 77.4 g
- of which sugars
- 8.1 g
- Fat
- 35.3 g
- of which saturates
- 17.2 g
- Fibre
- 4.2 g
- Salt
- 1.13 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the rigatoni in well-salted boiling water until al dente, reserving 150 ml of pasta water before draining.
- 2
Heat the olive oil in a wide frying pan over medium heat. Add the 'nduja and press it with a spoon — it will melt and turn the oil a rich orange-red. Cook for 2 minutes.
- 3
Add the sliced garlic and fry for 30 seconds, then tip in the cherry tomatoes. Season and simmer for 10 minutes until slightly reduced.
- 4
Stir in the mascarpone and a splash of pasta water until you have a smooth, creamy sauce.
- 5
Add the drained rigatoni and toss to coat, adding more pasta water as needed. Finish with torn basil and grated Parmesan.
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