‘Nduja and Mascarpone Spaghetti with Parsley Breadcrumbs

‘Nduja and Mascarpone Spaghetti with Parsley Breadcrumbs

The main course from the winner of our 2021 Golden Tomato Cook, Hannah Such.

Made with Passata

Sweet and creamy, the classic Passata is the most convenient way to use tomatoes. It’s ideal for short cooking time recipes in which it maintains its bright red color. You only need to heat it up to give a creamy texture to your recipes with eggs, white meat or to prepare a quick sauce for your pasta. At the table, its sweetness and velvety texture will make everyone happy, even the youngest.

Ingredients

Pasta Dough:

  • 275 g ‘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
  • 400 g bottle of Mutti Passata
  • 100 ‘nduja
  • 100 g mascarpone
  • small bunch of basil plus extra to decorate (finely chopped)

Breadcrumbs:

  • 100 g breadcrumbs
  • Bunch of parsley (finely chopped)
  • 1 tbsp butter
  • Zest of half a lemon
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Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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