Nduja and Mascarpone Ragu with Fusilli

0 $17.00 per portion

(Your Pasta Poetry meal comes with two portions included)

Sale price

( / )
Click here to be notified by email when Nduja and Mascarpone Ragu with Fusilli becomes available.

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Walk through the laneways of Bologna and you are captivated by rich displays of cured meats and cheeses.

The hero of this most traditional Italian sauce is the Nduja sausage which stems from the ingenuity of the working class. Out of both necessity and in keeping with a no waste philosophy, the ‘quinto quarto’, or ‘fifth quarter’ was used to craft something special that would last through the winter . The trim from the pork is seasoned generously, it’s then combined with almost excessive amounts of chilli and left to ferment. During this process the chilli breaks down and some of its bite is tamed, melding with the broad flavours developing in the pork. We take our Carlton made Nduja and lift it with sweet onions, dry white wine and creamy mascarpone, delivering one of Italy’s most traditional sauces. A personal favourite of our Pasta Poetry chefs, with our freshly made fusilli pasta and dollops of buffalo ricotta.

La preparazione

  1. Bring the water to the boil in a large pot, salting it well. We suggest 1 litre of water per 100g of pasta and 2 teaspoons (10g) of salt per litre of water.
  2. Blanch the pasta in the rapidly boiling water for 3 to 6 minutes, depending on your preference for an al dente texture.
  3. Meanwhile, heat the sauce in a medium pan or saucepan with two tablespoons of pasta water. Bring it to a simmer, but turn off the heat before it reaches a boil.
  4. Strain the pasta through a colander and toss gently through the sauce. Add pasta water whilst you’re tossing to control the consistency, the sauces should cling and coat the pasta. Add more water if it seizes up and is too thick, return to the heat if it’s too loose and doesn’t hold onto the pasta.
  5. Add torn basil leaves to the pan with a final toss. Sprinkle with pangrattato then serve with grated parmesan and dots of buffalo ricotta
  6. Buon appetito!

Pasta
‘00’ flour (wheat), free-range egg

Nduja Ragu
nduja (51%) (pork, chilli, salt, paprika, pepper, coriander), white onion, mascarpone (20%) (cream, cow’s milk, citric acid, sugar, potassium sorbate), cream (cow’s milk), white wine, butter (cow’s milk), garlic, basil, salt

Grana Padano
(cow’s milk, salt, microbial rennet, lysozyme from egg)

Buffalo Ricotta 
blended cheese whey (buffalo milk 80%, cow milk 20%), pasteurised buffalo milk (9.5%), salt

Pangrattato 
sourdough bread (wheat, wheat leaven (wheat, water, starter), potato flour, salt, yeast), lemon, thyme, salt, olive oil

ALLERGY ADVICE – CONTAINS: wheat, gluten, egg, milk, milk protein

Please Note

As our pasta is an artisanal, handmade product, some natural cracks may appear. We assure you this is normal, and will still be delicious!

Store at 5°C or below. Consume within two days of delivery or freeze.

The Pasta Poetry kitchen is a multi-use kitchen and while the utmost care is taken, we cannot guarantee zero trace of allergens.

Product reviews