arrabbiata, ‘nduja sausage, tomato, mascarpone

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.

Cook the Pasta

In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes, sauté for 1-2 minutes until fragrant.

Prepare the Sauce

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.

Add Tomatoes and Sausage

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.

Combine Pasta and Sauce

Add the mascarpone cheese, stirring until melted and incorporated into the sauce. Season with salt and freshly ground black pepper to taste.

Finish with Mascarpone

Plate the pasta and garnish with chopped fresh basil. Serve immediately.

canestri

Recipe information

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