serves
4
prep
5 minutes
cook
20 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 2 tbsp + 1 tsp (45 ml) olive oil
- 1 large shallot, finely chopped
- 226 g (½ lb) nduja sausage, casing removed, cut into pieces
- 450 g (1 lb) penne
- 1½ cups fresh high-quality ricotta cheese
- ¼ cup grated parmesan, plus more for garnish, optional
- Salt and pepper
- Sliced parsley, to garnish
Instructions
1. Heat olive oil in a large pan over medium heat. Add shallot and sauté until soft. Add pieces of sausage and sauté, stirring occasionally.
2. In the meantime, bring a large pot of salted water to a rolling boil. Add pasta and cook.
3. As the pasta cooks, combine ricotta cheese and ¼ cup (60 ml) Parmesan in a bowl. Add ricotta mixture to pan with nduja and mix well, turning heat to low. Add a ladleful of pasta water, then season with salt and pepper. When the pasta is al dente, drain, then add pasta to pan and toss to coat in sauce.
4. Garnish with parmesan and serve immediately. Buon Appetito!
Note
• Nduja is a very spicy pork sausage.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
