Creste di Gallo with Nduja & Red Pepper Cream Recipe

Creste di Gallo with Nduja & Red Pepper Cream


CategoryDifficultyIntermediatePrep Time1 minCook Time10 minsTotal Time11 minsYields1 Serving

This surprisingly simple to prepare yet refined recipe uses Nduja, a spicy spreadable pork salami with a fiery kick. When balanced with the slightly sweet notes of our creamy Bell Pepper Pesto, the complex flavours add to the luxurious appeal of this dish, allowing you to turn any supper into a special occasion.

This recipe elevates plain pasta into an elegant meal for 1-2 people.


INGREDIENTS

250 g La Tua Pasta Creste di Gallo
1 tbsp Nduja
15 ml White Wine
2 tbsp Taggiasche Olives
2 tbsp Red Bell Pepper Pesto
30 g Parmiggiano Reggiano
1 Handful of spinach leaves

Please note that some essential ingredients
are not supplied in our box, this may include salt,
olive oil, pepper, eggs and additional ingredients.

Buy the ingredients

METHOD

1

Start by preparing the sauce; warm one heaping tablespoon of Nduja in a frying pan on medium heat. Once melted, add a splash of white wine and mix well.

2

Once the white wine has reduced by half, add your olives and some of their fragrant oil from the jar. Let the sauce gently simmer.

3

Meanwhile, bring 2.5 litres of salted water to a boil in a large saucepan. Put in the Creste di Gallo and cook for 3-4 minutes.

4

Transfer the cooked pasta into the bubbling sauce with a slotted spoon, making sure some of the starchy pasta water makes it in as well. Add the Red Bell Pepper Pesto and gently mix. Add a couple of tablespoons of pasta water to loosen the sauce if it is too dry.

5

Once the pasta is well coated, remove your frying pan from the heat and sprinkle a handful of Parmiggiano Reggiano. Toss until the creamy sauce comes together.

6

Garnish with a few leaves of fresh spinach and a sprinkle of Parmigiano Reggiano over the top.

Ingredients

 250 g La Tua Pasta Creste di Gallo
 1 tbsp Nduja
 15 ml White Wine
 2 tbsp Taggiasche Olives
 2 tbsp Red Bell Pepper Pesto
 30 g Parmiggiano Reggiano
 1 Handful of spinach leaves

Directions

1

Start by preparing the sauce; warm one heaping tablespoon of Nduja in a frying pan on medium heat. Once melted, add a splash of white wine and mix well.

2

Once the white wine has reduced by half, add your olives and some of their fragrant oil from the jar. Let the sauce gently simmer.

3

Meanwhile, bring 2.5 litres of salted water to a boil in a large saucepan. Put in the Creste di Gallo and cook for 3-4 minutes.

4

Transfer the cooked pasta into the bubbling sauce with a slotted spoon, making sure some of the starchy pasta water makes it in as well. Add the Red Bell Pepper Pesto and gently mix. Add a couple of tablespoons of pasta water to loosen the sauce if it is too dry.

5

Once the pasta is well coated, remove your frying pan from the heat and sprinkle a handful of Parmiggiano Reggiano. Toss until the creamy sauce comes together.

6

Garnish with a few leaves of fresh spinach and a sprinkle of Parmigiano Reggiano over the top.

Creste di Gallo with Nduja & Red Pepper Cream Recipe

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