Fast and Delicious Creamy Nduja Pasta Sauce
A quick, spicy nduja and cream pasta sauce, lifted with lemon and parsley.
Ingredients
- Pasta of your choice, 600g fresh or 400g dried
- 140g butter
- 4 tbsp nduja paste
- 360ml double cream
- 120g Parmesan, finely grated, plus extra to serve
- 2-3 tbsp lemon juice, to taste
- 1 tbsp caster sugar
- 2 cups flat-leaf parsley, chopped
- Salt and pepper
Instructions
- Cook the pasta in a pot of well-salted water (this sauce comes together quickly, so time it with the pasta).
- Melt the butter over medium heat.
- Once it starts to sizzle, add the nduja and whisk into the butter, lowering the heat if it spits too much.
- Add the cream and whisk well to combine — keep it at a gentle simmer, never boiling.
- Stir in the lemon juice and sugar.
- Add the Parmesan in a few lots, whisking well between additions to melt it in.
- Check the seasoning — it shouldn’t need salt, but a few cracks of black pepper are good.
- Add the cooked pasta straight into the sauce and stir gently.
- Add the parsley and stir through.
- Let the pasta bubble gently in the sauce for a minute or two to thicken.
- Serve with extra Parmesan and a good crack of black pepper.