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Red pepper, ’nduja & mascarpone pasta
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2 x 180g packs Duchy Organic Romano Peppers, deseeded, cut into small chunks
2 tbsp olive oil
3 cloves garlic, finely grated
2 tbsp ’nduja paste
400g can plum tomatoes
300g lumache rigate pasta (or any other shape)
1½ tbsp mascarpone
1 lemon, finely grated zest and a little juice
½ x 20g pack dill, leaves only, roughly chopped
Parmigiano Reggiano, to serve
1. Preheat the oven to 220°C, gas mark 7. Toss together the peppers, oil, garlic and ’nduja in a roasting tin. Season and roast for 15 minutes, shaking the tray occasionally, until the peppers are burnished.
2. Reduce the temperature to 200°C, gas mark 6. Add the tomatoes to the tray and return to the oven for a further 10-15 minutes, or until reduced a little.
3. Cook the pasta in a large pan of salted boiling water according to pack instructions, until tender. Scoop out and keep a mugful of the cooking water, then drain the pasta and add it to the roasting tin. Toss with the sauce, adding the mascarpone, a squeeze of lemon juice and enough pasta water to loosen the sauce and coat the pasta.
4. Stir through most of the dill and lemon zest and season if needed. Serve the pasta topped with the reserved dill and lemon zest with a grating of cheese.
Typical values per serving:
1 of your 5 a day; source of protein.
This recipe was first published in July 2020.