How do I remove the casings from sausages?

This can seem a bit of a faff but gets easier once you have the hang of it. You need to make sure your sausages are fridge cold (trust me, it will make it SO much easier). Then all you have to do is score the skin done the length with a sharp knife, then pull away the sides.

Can I use different sausages?

Absolutely! I have used good-quality pork sausages in my base recipe, but you can experiment with different flavours (my butcher made a lovely smoky paprika one which would work really well). You can also try using sausages made with other meat like chicken or lamb (merguez sausages would be fun to try).

What is ‘Nduja paste?

'Nduja is an Italian spreadable cured sausage paste made from pork, fat, spices, Calabrian chillies and herbs. It has a deep red colour and spicy flavour and is often used to add flavour to sauces and stews, as a pizza topping or spread on toast (it doesn’t need cooking).

Can I make this Sausage Nduja Pasta (Pasta con Nduja) vegetarian?

Definitely. With a few simple swaps, you can make a delicious vegetarian sausage pasta. Opt for vegetarian-friendly sausages (you could even choose a flavoured variety) and either omit the ‘Nduja or purchase a plant-based version like this Belazu Ve-du-ya . Then all you have to do is swap the Parmesan for a vegetarian-friendly Parmesan-style hard cheese like Gran Moravia - although a strong Cheddar would work well too.

Sausage Nduja Pasta (Pasta con Nduja)

Name: Sausage Nduja Pasta (Pasta con Nduja)
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Italian
Ingredients: 6 good quality pork sausages, casings removed; Olive oil; 300g cherry tomatoes; 2 tbsp tomato paste; 2 tbsp nduja paste; 125g mascarpone; Fresh basil; 400g pasta (we used orecchiette but use what you have); Salt; Pepper; Parmesan, for grating

Sausage Nduja Pasta (Pasta con Nduja)

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Imagine crispy fried sausage with orecchiette pasta in a luxuriously creamy smoky ‘Nduja, mascarpone and tomato sauce - all finished off with plenty of Parmesan. Yum!

Author: Margie
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: Serves 4
Category: Pasta
Method: Stovetop
Cuisine: Italian

Ingredients

Scale

6 good quality pork sausages, casings removed
Olive oil
300g cherry tomatoes
2 tbsp tomato paste
2 tbsp nduja paste
125g mascarpone
Fresh basil
400g pasta (we used orecchiette but use what you have)
Salt
Pepper
Parmesan, for grating

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Instructions

In a pan with a drizzle of oil over medium heat, add the sausages and break apart with a wooden spoon into small pieces. To remove the casings, all you have to do is score the skin with a knife and then pull it away. Having the sausages fridge cold makes this easier. Once they are into small pieces, fry until deep golden brown. You want them totally crisp. This will take 10-15 minutes.
Once crisp, add the cherry tomatoes, tomato paste and nduja paste. Stir and fry for a few mins then add in a good splash of water. Bubble gently for 10 minutes, encouraging the tomatoes to burst by using the back of the wooden spoon and pressing down.
Meanwhile, get your pasta on to boil in a pot of well seasoned boiling water.
Once the tomatoes have formed a sauce, add the mascarpone and basil leaves. Add a splash of pasta water as needed to form a smooth and delicious sauce. Then add the cooked pasta, parmesan, more fresh basil and stir together. Add pasta water as needed to make it loose and silky.
Scoop into bowls and enjoy!

Notes

Make it vegetarian-friendly: you can make this Sausage Nduja Pasta (Pasta con Nduja) for veggies by using vegetarian-friendly sausages, swapping the ‘Nduja for a generous pinch of smoked paprika (or using a plant-based version like Belazu Ve-du-ya) and opting for a vegetarian-friendly Parmesan-style hard cheese like Gran Moravia - although a strong Cheddar would work well too.

Sausages: I have used good-quality pork sausages but you can use all sorts of different flavours. Get creative and have fun experimenting! You could also use pork mince, make sure you season it well and get it nice and brown and crispy.

Pasta: you can use pretty much any pasta you have in your store cupboards. I feel small dried pasta works best - fusilli and penne are both good choices.

Find it online: https://desertislanddishes.co/pasta-con-nduja/