Canestri Recipe
Canestri is a type of pasta shaped like small, ridged tubes, traditionally used in Italian cuisine. Its unique shape holds sauces well, making it perfect for rich and creamy dishes like this one with ‘nduja and mascarpone. Here's how to make it at home. Here's how to make it at home.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Cook the Pasta
In a large pot, bring salted water to a boil. Add the canestri pasta and cook according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water.
Prepare the Sauce
In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes, sauté for 1-2 minutes until fragrant.
Add Tomatoes and Sausage
Stir in the tomato puree and bring to a simmer. Add the ‘nduja sausage, breaking it up as it cooks. Allow to simmer for about 5-7 minutes until the sauce thickens.
Combine Pasta and Sauce
Add the cooked canestri pasta to the skillet, tossing to coat in the sauce. If the sauce is too thick, gradually add reserved pasta water until desired consistency is reached.
Finish with Mascarpone
Add the mascarpone cheese, stirring until melted and incorporated into the sauce. Season with salt and freshly ground black pepper to taste.
Serve
Plate the pasta and garnish with chopped fresh basil. Serve immediately.