AuthorBen WatsonCategoryPork, SummerAn indulgent dish of nduja, artichokes and ricotta for a spicy sausage dish with a difference.
3 globe artichokes (prepped)
1 onion (finely sliced)
1 heaped tablespoon BFS nduja jam
300 ml passata
2 tbsp olive oil
200 g tagliatelle
1 heaped tablespoon ricotta
1
Pop your prepped artichokes to soak in a bowl of water with 1/2 a lemon for 30 mins, then roughly dice.
Sautee your onions in 2tbsp of olive oil for 5 minutes on a low heat.
Add your nduja and artichokes. Cook and keep stirring the mixture until the nduja sausage breaks down.
Add passata and gently cook until artichokes are just al dente.
Now put your pasta on into boiling water and once cooked, keep back some of the starchy water and put to one side.
Add ricotta to your nduja mixture and stir well. Add your starchy water to the mixture, only if you feel it is too thick.
Then add your mixture to your pasta and serve.
Ingredients
3 globe artichokes (prepped)
1 onion (finely sliced)
1 heaped tablespoon BFS nduja jam
300 ml passata
2 tbsp olive oil
200 g tagliatelle
1 heaped tablespoon ricotta