• Lucie Ellis

83. Creamy N’duja Tagliatelle



The obsession with n’duja paste continues! It’s just so useful, rich, and addictive. You can buy it in Waitrose and some M&S food shops or get it online. It lasts for ages and a little goes a long way (unless you’re putting it in pretty much every dish you make 🙄). Also making the most of my borrowed pasta machine (thanks Lisa) so we had this with freshly made tagliatelle. I highly recommend 10 minutes of pasta pummelling if you’re having a mini breakdown! Might make ravioli today 🤣

For 4:

Olive oil

15g butter

100g fresh breadcrumbs

400g dried tagliatelle

30g n'duja paste

1 heaped tsp tomato puree

180g cream cheese

Juice of 1 lemon

2tbsp chopped parsley

Parmesan to serve

Heat a glug of olive oil with the butter in a frying pan and when sizzling add the breadcrumbs and fry over a medium heat, stirring frequently for 6-8 minutes until golden and crisp. Remove onto kitchen paper and season with sea salt.


Cook the pasta in a large pan of heavily salted boiling water until al dente. Meanwhile in a large sauté pan heat 2tbsp olive oil and add the n'duja and tomato puree, stirring until melted. Add the cream cheese and cook over a low heat for a minute, stirring until the cream cheese is incorporated into the oil then squeeze in the lemon and take off the heat. Taste for seasoning and spiciness, you may want to add more n'duja and now's the time.

Drain the pasta reserving a couple of mugs of cooking water and add one to the sauce placing it back on a low heat and stirring to emulsify then add the drained pasta tossing to thoroughly coat. The pasta will soak up most of the sauce but if it seems too dry add a little more cooking water to loosen.

Divide between warm bowls and top with parsley, toasted breadcrumbs, and grated parmesan.




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