A rich, creamy nduja and tomato sauce tossed with Monty & Sons Fusilli and pork sausage meatballs. A quick weeknight pasta with serious flavour.
Serves 2
Prep time: 10 minutes
Cook time: 25 minutes
Ingredients
- 250g Monty & Sons Fusilli
- 400g pork sausage meat (or sausages, skins removed), rolled into small meatballs
- 1 onion, finely diced
- 2 garlic cloves, crushed and chopped
- A generous glug of olive oil
- 2 tbsp tomato paste
- 2 tbsp nduja
- Half a tin of cherry tomatoes (we love the Mutti Baby Roma for flavour)
- 200ml cream
- Salt and pepper, to taste
- Parmesan, grated, to serve
- A handful of fresh basil or parsley, to serve
Method
- Preheat the oven to 180°C. Roll the pork sausage meat into small meatballs and bake for 15 minutes, until cooked through.
- Bring a large pot of salted water to the boil.
- Finely dice the onion. Crush and chop the garlic, keeping it separate from the onion for now.
- Heat the olive oil in a pan over medium heat. Add the onion and sweat gently until soft and translucent.
- Add the garlic and cook for a few minutes, stirring so it doesn't catch and burn.
- Stir in the tomato paste and nduja and cook for 1 minute to let the flavours bloom.
- Add the tinned cherry tomatoes and cook for 3 minutes.
- Pour in the cream and bring to a light simmer. Cook for 5 minutes. This is also your cue to drop the fusilli into the boiling salted water.
- Add the baked meatballs to the sauce for the last couple of minutes of the simmer, just to heat them back through.
- Taste the sauce and season with salt and pepper.
- Cook the fusilli until nearly done but still with some bite. Reserve a cup of the pasta water, then drain.
- Add the drained fusilli to the pan with the sauce and meatballs, splash in some reserved pasta water, and toss together to finish.
- Plate up and finish with parmesan and basil or parsley.
Tip: Mutti Baby Roma tinned cherry tomatoes give the best flavour for this sauce. Don't skip reserving the pasta water, the starch helps the sauce cling to the fusilli.
