I found this 'nduja pasta mafalde recipe on the Olive magazine website when searching for recipes using mafalde pasta. I'd seen an advert in a food magazine for the pasta and really fancied trying it.
Mafalde is a flat and wide, ribbon-shaped pasta that I buy from Amazon. It's delicious with this rich and spicy pork mince and tomato sauce, flavoured with 'nduja and parmesan. The recipe comes from London-based restaurant Bancone.
Tip
- This 'nduja pasta mafalde recipe is easily adapted if you’re cooking for less or more people.
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How to make this 'Nduja Pasta Mafalde
Ingredients
- 2 tbsp vegetable oil
- 350g pork mince
- salt and freshly ground black pepper
- olive oil
- 1 carrot, finely chopped
- 1 onion, finely chopped
- 3 sticks celery, finely chopped
- olive oil, for frying
- 1 heaped tbsp tomato purée
- 100ml white wine
- 100g 'nduja
- 500ml chicken stock (made using 1 chicken stock cube or pot)
- 1 bay leaf
- 150ml whole milk (I use semi-skimmed)
- 300g mafalde pasta (or tagliatelle as an alternative)
- 100g parmesan, finely grated, to garnish
Instructions
- Heat the vegetable oil in a casserole on a high heat. Add the pork with a pinch of seasoning and cook for 12 to 15 minutes, until really brown.
- In a separate pan, fry the carrot, onion and celery in a little olive oil and salt on a medium to low heat, for 10 minutes, until soft but without colouring.
- 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.
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'Nduja Pasta Mafalde
Ingredients
- 2 tbsp vegetable oil
- 350 g (12.3 oz) pork mince
- salt and freshly ground black pepper
- olive oil
- 1 carrot finely chopped
- 1 onion finely chopped
- 3 sticks celery finely chopped
- olive oil for frying
- 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)
- 100 g (3.5 oz) parmesan finely grated, to garnish
Instructions
- Heat the vegetable oil in a casserole on a high heat. Add the pork with a pinch of seasoning and cook for 12 to 15 minutes, until really brown.
- In a separate pan, fry the carrot, onion and celery in a little olive oil and salt on a medium to low heat, for 10 minutes, until soft but without colouring.
- 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
- This 'nduja pasta mafalde recipe is easily adapted if you’re cooking for less or more people.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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