'Nduja, Lemon & Mascarpone Linguettine

Difficulty Level: Easy

Total Time: 30 minutes

Serving Size: 2-4 servings

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Linguettine tossed in a creamy, spicy ’nduja and lemon mascarpone sauce, combining the heat of Calabrian pork sausage with bright citrus and rich, tangy mascarpone. Finished with freshly grated Parmigiano Reggiano and chopped parsley, this bold, flavorful pasta is ready in just 30 minutes.

Ingredients:

• 1/2 lb. linguettine or other long pasta

• 1/2 cup mascarpone

• 1/2 cup heavy cream

• Juice of 1-2 lemons

• 5 oz. 'nduja spread

• 1/4 cup Parmigiano Reggiano, finely grated

• 2 tbsp. parsley, finely chopped

• Salt to taste

  
  

Directions:

1. Bring a large pot of water to a boil.

2. Add the mascarpone and heavy cream to a large sauté pan. Stir until combined, then add lemon juice to taste.

3. Remove from heat and stir in the 'nduja and Parmigiano. Add salt to taste.

4. Once the water is boiling, add plenty of salt. Cook the pasta until it’s al dente. Reserve 1 cup of pasta water.

5. Strain the pasta and add it to the pan along with the creamy 'nduja sauce and 1/4 cup pasta water. Toss on medium-high heat until the pasta is fully coated in the sauce. Add more pasta water as needed, 1/4 cup at a time.

6. Add parsley and toss again until combined.

7. Plate and top with more parsley and Parmigiano.