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Fettuccine with Spicy Nduja and Pork Ragu

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£8.00

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  • Regular price £7.20
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    Fettuccine with Spicy Nduja and Pork Ragu

    Nduja originating from Calabria is a spicy pork salume that goes perfectly in a slow cooked pork ragu bringing out all the herbs and spices.

    INGREDIENTS

    Flour, Semolina, Egg, Pork, Celery, Onion, Carrot, Nduja, Garlic, Chilli, White Wine, Butter.

    AllergensCereals Containing Gluten, Soya, Egg, Celery, Sulphites, Milk.

    COOKING INSTRUCTIONS

    Step 1: Bring a pot of salted water to the boil.

    Step 2: Cut open the bag of pork ragu and empty into a small pot or pan and put on low heat to simmer.

    Step 3: Add the pasta to the boiling water and loosen the nest with tongs. Cook for 2-2.5 minutes depending on how al dente you wish to have it, remembering the pasta will cook more in the sauce.

    Step 4: Once the pasta is cooked, strain and add it to the simmering Ragu along with 2tbsp of the pasta water (this helps emulsify the sauce).

    Step 5: Mix the pasta and Ragu and place back on the heat for 30 seconds.

    Step 6: Plate up the dish and finish off with parmesan.

    TIPS: Remember to save some pasta water as this will help you loosen up your sauce if it starts to dry.