'Nduja Pasta Mafalde
This ’nduja pasta mafalde is rich, spicy, and full of bold Italian flavour. An indulgent pasta dish that’s perfect for weekend dinners or entertaining.
Ingredients
- 2 tbsp vegetable oil
- 350 g (12.3 oz) pork mince
- salt and freshly ground black pepper
- 1 tsp olive oil
- 1 carrot (approx. 100g) finely diced
- 1 onion (approx. 140g) finely chopped
- 3 sticks celery trimmed and finely diced
- 1 heaped tbsp tomato purée
- 100 ml (0.4 cups) white wine
- 100 g (3.5 oz) 'nduja
- 500 ml (2 cups) chicken stock (made using 1 chicken stock cube or pot)
- 1 bay leaf
- 150 ml (½ cup) milk (I use semi-skimmed)
- 300 g (10.6 oz) mafalde pasta (or tagliatelle as an alternative can be used)
- 100 g (3.5 oz) parmesan finely grated, to garnish
Instructions
- Heat the vegetable oil in a shallow casserole on a high heat. Add the pork mince and lightly season with salt and freshly ground black pepper. Cook for 12 to 15 minutes, until really brown, stirring occasionally.
- In a separate frying pan, heat the 1 tsp of olive oil over a medium to low heat. Add the carrot, onion and celery, season with some salt and fry for 10 minutes, until soft but without colouring, stirring occasionally.
- Add the tomato purée to the pork and stir, cooking it out (for about 1 minute) until it reaches a light orangey colour. Add the white wine and cook for about 30 seconds, until evaporated. Now add the cooked vegetables to the pork, mix well and then add the ’nduja, stock, bay leaf and milk. Cook gently for 2 hours or until tender and reduced. Season with salt and freshly ground black pepper, to taste.
- Cook the pasta in boiling salted water according to the packet instructions. Remove from the water with tongs (reserving some cooking water for later) and add to the ragu. Incorporate gently and, if a little dry, add a ladle of cooking water and stir in, over the heat, to loosen. Serve straight away and garnish with the grated parmesan.
Notes
- Optional variations:
- Add some spinach or cavolo nero for extra colour and nutrition.
- Up the tomato flavour with some passata or cherry tomatoes.
- Boost the veg by adding roasted red peppers or sautéed mushrooms.
- For extra heat add chilli flakes or Calabrian chilli oil.
- This 'nduja pasta mafalde recipe is easily adapted if you’re cooking for less or more people.
Nutrition
Calories: 934kcal | Carbohydrates: 71g | Protein: 41g | Fat: 52g | Saturated Fat: 20g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 87mg | Sodium: 697mg | Potassium: 855mg | Fiber: 4g | Sugar: 10g | Vitamin A: 4558IU | Vitamin C: 6mg | Calcium: 404mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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