N’duja & Mascarpone Pasta With Roasted Tomatoes & Asparagus

4 Plates
35 min

Some days it’s all about comfort food, especially on Sundays. In Italy we tend to have a big meal with first and second course. There is no Sunday without pasta. Even though since I moved to the UK I lost the habit of the big meal, I still like to make a proper pasta dish which is rich and satisfying like this one. So you feel like it’s Sunday and not like any other day!

I think you will love this recipe because it’s not only rich with a spicy kick, but it is also packed with delicious roasted veggies, which is a great way to add more yummy vegetables to your meal without giving up the taste!

Sunday is pasta day in our house and I love to create pasta sauces where the veggies are never missing!

This pasta sauce is super creamy and the sweetness of the mascarpone cheese balances perfectly with the spiciness of the n’duja.

A closeup to better appreciate how delicious this pasta is!

N’duja & Mascarpone Pasta With Roasted Tomatoes & Asparagus
Recipe details
  • 4  Plates
  • Prep time: 15 Minutes Cook time: 20 Minutes Total time: 35 min
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Ingredients

  • 500gr gigli pasta
  • 2 tablespoons n’duja paste
  • 4 tablespoons mascarpone cheese
  • 2 tablespoons e tra virgin olive oil
  • 150gr small tomatoes
  • 150gr asparagus
  • salt
  • oregano
  • paprika
  • basil leaves (optional)
Instructions
Method
While you cook the pasta, roast the tomatoes and asparagus in the oven with extra virgin olive oil, salt, oregano & paprika at 180 degrees for about 20 minutes.
Once the pasta is ready, keep some cooking water on the side for your sauce. On another pan add the n’duja paste, the mascarpone cheese and about a glass of the cooking water and mix everything at low heat. For the kids I’ve added extra mascarpone and some passata too to make it less spicy.
I’ve then added in the sauce some of the tomatoes & asparagus previously roasted leaving some to decorate the plate.
I always like to finish a pasta dish with some basil leaves on top for freshness.
So simple yet so delicious!
Buon appetito.
Francesca
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