Pâtes à la ’nduja

Ingrédients

• 2 tablespoons quality olive oil
• 1 tablespoon salted butter
• 1/2 cup shallots, diced
• 2 tablespoons garlic, minced
• 2 tablespoons plus 1 teaspoon tomato paste
• 4 ounces 'nduja
• 1/3 cup mascarpone
• 1/3 cup parmigiano reggiano, (freshly grated)
• 6.5 ounces pasta of choice
• Kosher salt, (to taste)
• 3/4 cup reserved pasta water

Préparation

1. 1

   Bring a large pot of salted water to a boil. Start on 'nduja sauce while you wait.

2. 2

   Heat oil in a large skillet over medium heat. Add shallot and garlic, then cook until softened, 6 minutes.

3. 3

   Add butter and tomato paste Stir and press tomato paste into pan. Cook for 4 minutes or until paste mixture turns a deep red color. Add 'nduja and use the back of the spoon to break it up into small pieces. Cook for 2 minutes.

4. 4

   Turn heat down to low and slowly add mascarpone. Stir until sauce is smooth and creamy in texture. Remove skillet from heat.

5. 5

   Using a large dutch oven, cook pasta according to package. Be sure to add salt to the water–salty as the sea, as they say.

6. 6

   Reserve ¾ cup of pasta water and drain pasta into a colanderReturn to skillet containing sauce and turn heat on low. Add ¼ cup of pasta water and parmesan cheese. Stir until cheese dissolves and water is fully incorporated into sauce.

7. 7

   Add pasta and stir to combine. Add more pasta water, and season with salt, if needed. Divide pasta among bowls and top with more fresh parmesan and a couple grinds of fresh black pepper.