A ‘Nduja and Marscapone Spaghetti recipe

‘Nduja and Marscapone Spaghetti

Ingredients Instructions
  • Pasta Dough: 275g ‘00’ flour
  • Pinch of salt
  • 2 large eggs
  • 3 egg yolks, plus more as needed
  • Semolina flour, for dusting
  • Tomato Sauce: 2 cloves of garlic (crushed)
  • 1 onion (finely diced)
  • 1 tbsp olive oil
  • 400g bottle of Mutti Passata
  • 100 ‘nduja
  • 100g mascarpone
  • Small bunch of basil (finely chopped) plus extra to decorate
  • Breadcrumbs: 100g breadcrumbs
  • 1 tbsp butter
  • Zest of half a lemon
  • Bunch of parsley (finely chopped)
  • For the pasta, sieve the flour and salt onto a large work surface to create a mound. Make a well in the centre then add the egg yolks and eggs. Mix slowly until all the flour has been incorporated then knead for 5–10 minutes until it becomes smooth. Form the dough into a ball then wrap in cling film and rest in the fridge for an hour
  • Once the dough has rested cut into smaller portions, dust with semolina flour, then feed each piece through a pasta machine several times until you achieve the desired thickness. Use the spaghetti cutter attachment and cut each sheet. Arrange the pasta on a pasta drying rack for 30 minutes
  • For the sauce, gently fry the onion and garlic in olive oil for 4-5 minutes until soft. Add the nduja and break it up with a wooden spoon. Cook for a few minutes until the oils start to release. Add the Mutti Passata and 200ml water, then simmer gently for 20 mins until the sauce has thickened and reduced by half. Once thickened, stir in the mascarpone and basil until combined
  • For the breadcrumbs heat the butter in a frying pan then add the breadcrumbs & lemon zest. Season with salt and pepper then cook for 4-5 mins until golden brown. Take off the heat then add in the parsley. Transfer to a bowl and set aside to stop the cooking process
  • Heat a large pan with boiling salted water and cook the pasta until al dente. Once cooked, transfer the pasta to the tomato sauce along with 1/2 cup of pasta water. Stir for a couple of minutes until the sauce coats the pasta
  • To serve, twirl the pasta onto plates and top with the parsley breadcrumbs

Recipe © Mutti | https://mutti-parma.com/en/