Luca De Marzio shares one of his pasta favourites; using fresh casarecce pasta and some deliciously fiery nduja sausage.
For the sauce:
- In a large pot fry some white onions chopped previously really thin
- Add some guanciale or pancetta and let it sweat until soft, squeezing some nduja into the sauce and let it melt
- Add some white wine and let it reduce
- Once the wine is evaporated add some passata and let it cook for 10 minutes
- Once the sauce is cooked add some salt and fresh basil
- Now add in to the sauce some nice ricotta (my favourite is buffalo ricotta from Toons Bridge)
- Mix the ricotta into the sauce and it’s ready to go
For the pasta:
- In another large pot boil some salted water and once is boiling add fresh pasta
- Drain the pasta and with the help of some pasta water finish to cook the pasta in to the sauce
- Plate the pasta and finish with some Parmesan cheese and some basil
Buon appetito!
RECIPE INFORMATION
Difficulty Medium
INGREDIENTS
- 250 grams of fresh casarecce pasta
- 1 can of tomato passata
- 250 grams of guanciale or pancetta
- Half an onion
- Fresh basil
- 200 grams of buffalo ricotta
- 2 tablespoons of Nduja
- Parmesan cheese
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