Nduja Ragù with Penne
Nduja ragù is a simple meat sauce for pasta that harnesses all the delicious flavour of Italian nduja sausage from Calabria in a silky, rich and tangy sauce. Packed with flavour and perfect with any pasta but especially penne quills.
Servings: 4
Calories: 801kcal
Ingredients
- 14 oz ground beef or veal or pork (400g)
- 3½ oz nduja sausage (100g)
- 2 garlic cloves
- 1 small bunch basil
- 14 oz can tomato polpa (400g)
- Salt & pepper
- 17 oz dried pasta (450g)(penne, rigatoni etc.)
Instructions
- Fry the nduja for 2-3 minutes until it dissolves and renders out some of its fat.
- Add the ground beef and mix well. Press down to separate the meat
- Add the garlic and basil and stir for 3-4 minutes.
- Pour in the tomato and ½ can of water and add a little salt & pepper (about ½ tsp salt as nduja can often be seasoned too) and bring to a simmer.
- Reduce the heat to low and simmer with the lid on very gently for 1 hour. Remove from the heat and check for seasoning, adding a little more salt if you think it needs some.
- Cook your pasta until al dente then drain, retaining a little of the cooking liquid.
- Add to pan and spoon over enough of the sauce to coat generously. Add a little of the cooking liquid too to loosen the sauce.
Nutrition
Calories: 801kcal | Carbohydrates: 97g | Protein: 38g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 722mg | Potassium: 843mg | Fiber: 5g | Sugar: 7g | Vitamin A: 668IU | Vitamin C: 8mg | Calcium: 63mg | Iron: 5mg