Napolina Italian Sausage, Nduja & Truffle Pasta Recipe

Want to impress at your next dinner party? Look no further... Give this Italian Sausage, Nduja & Truffle Rigatoni recipe a try and your guests will have no complaints!

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Serves: 4
Prep Time: 15 mins
Cook Time: 40 mins

Ingredients:
1 tbsp Napolina Extra Virgin Olive Oil
1 tbsp Napolina Tomato Puree
1 can Napolina Chopped Tomatoes
500g Napolina Rigatoni Pasta
2 echalion shallots, finely chopped
4 cloves garlic, finely chopped
150g fennel, finely chopped
2 tsp oregano
1 tsp sea salt flakes
1 tsp cracked black pepper
100g Nduja Sausage
6 Italian sausages, sliced into chunks and rolled into balls
300ml red wine
50ml vermouth rosso
300ml double cream
3 tbsp mascarpone
30g parmesan cheese, grated, plus more for serving
1 tbsp honey
50g fresh basil leaves, plus more for serving
1 black truffle


Method:
In a saucepan of boiling, salted water add the rigatoni pasta and cook as per the packet instructions then drain and set aside.

In a frying pan, add the olive oil, garlic, shallots and fennel and saute on a medium heat for 5 minutes.

Add the oregano, Nduja sausage, tomato puree and Italian sausages and cook for a further 5 minutes on a medium to high heat until the sausages are cooked through.

Once the sausages are cooked, deglaze the pan using the red wine then add the vermouth, chopped tomatoes, double cream, mascarpone, parmesan cheese and mix together well.

Add the honey, fresh basil and a few gratings of black truffle and mix together well until fully incorporated then leave to simmer on a low heat for 30 mins for the flavours to infuse

Add the rigatoni and gently mix together ensuring all the pasta is fully coated in the creamy sauce.

Serve immediately with more grated parmesan and top with more grated truffle.