Spicy pork and ’nduja mafalde served in a large blue pasta bowl

'Nduja pasta mafalde

Name: 'Nduja pasta mafalde
Total time: 2 h 20 min
Yield: Serves 4
Cuisine: Italian
Ingredients: 2 tbsp vegetable oil; 350g pork mince; 1 carrot finely chopped; 1 onion finely chopped; 3 sticks celery finely chopped; olive oil for frying; 1 heaped tbsp tomato purée; 100ml white wine; 100g 'nduja; 500ml chicken stock; 1 bay leaf; 150ml whole milk; 500g pasta (fresh or dry mafalde, or tagliatelle as an alternative); 100g parmesan finely grated

Published: March 3, 2022 at 5:16 PM

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Serves 4

Easy

Total time: 2 hrs and 20 mins

A star rating of 5 out of 5.4 ratingsRate

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Mafalde is a flat and wide, ribbon-shaped pasta, try it here with a rich and spicy tomato sauce, flavoured with 'nduja and parmesan. This recipe comes from London-based restaurant Bancone

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Alternatives

Complete the dish

Try this 'nduja pasta mafalde, then check out our prawn pasta with tomato, chilli and basil, penne arrabbiata, asparagus and anchovy pasta, linguine with prawn butter sauce and more of our posh pasta recipes. Also read our guide on what is 'nduja and where to buy it to get the very best ingredients.

Ingredients

Nutrition

2 tbsp vegetable oil
350g pork mince
1 carrot

finely chopped
1 onion

finely chopped
3 sticks celery

finely chopped
olive oil

for frying
1 heaped tbsp tomato purée
100ml white wine
100g 'nduja
500ml chicken stock
1 bay leaf
150ml whole milk
500g pasta (fresh or dry mafalde, or tagliatelle as an alternative)
100g parmesan

finely grated

Nutrition: per serving

kcal892
fat40.8g
saturates15.3g
carbs77.3g
sugars10.1g
fibre6.7g
protein46.7g
salt2.3g

Method

step 1

Heat the oil in a casserole. Add the pork with a pinch of seasoning and cook until really brown.
step 2

In a separate pan, fry the carrot, onion and celery in a little olive oil and salt until soft but without colouring.
step 3

Add the tomato purée to the pork and stir, cooking it out until it reaches a light orangey colour. Add the white wine and cook until evaporated. Now add the cooked veg to the pork, mix well and then add the ’nduja, stock, bay leaf and milk. Cook gently for 2 hours or until tender and reduced. Season.
step 4

Cook the pasta in salted water until al dente. Remove from the water with tongs (reserving some cooking water for later) and add to the ragu. Incorporate gently and, if a little dry, add a ladle of cooking water and stir in over the heat to loosen. Serve straight away with grated parmesan on top.

Check out our best posh pasta recipes

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