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Recipe

Pork & Nduja Ragu with Rigatoni and Burrata

At fitchef we are all about great tasting, healthy food and this super simple pasta recipe is definitely one that hits the spot. It’s great for an easy, but also luxury, weekend dinner!

The Nduja is a soft, spicy Italian salami that gives a really tasty depth of flavour to a meal. If you want to ramp up the protein, you can substitute pork mince for turkey mince, but personally, I recommend sticking with the pork as it has a juicier flavour. 

Serves: 2 

Preparation Time: 15 minutes

Cooking Time: 15-20 minutes

Here’s what you need to make this healthy pasta recipe:

  • 300g Pork Mince
  • 40 – 50 g of Nduja
  • 180g of Rigatoni ( if you are wanting to keep the Carbs a bit lower then a single serving of pasta is 70g when dried)
  • 4 Cloves of Garlic, finely chopped
  • Small bunch of Flat Leaf Parsley, finely chopped 
  • 1 Large Red Onion, thinly sliced
  • 100g of Baby Spinach
  • 1 Lemon
  • 1 Ball of Burrata ( you can use a nice Mozzarella if you can’t get Burrata) 
  • 1 Glass of White Wine ( always good to use the same one you are going to have a glass of with the meal )
  • 1 Knorr Chicken Stock pot mixed with 100 – 150 ml of water
  • 1 tbsp of tomato puree or a good squeeze if you don’t want to measure it.
  • Salt and Black Pepper

 

Cooking Method: 

    1. Heat 2 tbsp of Olive Oil in a pan on a medium/high heat. Add the Nduja and cook for 2 – 3 minutes, as the Nduja cooks break it up with a spoon. The oil should take on the colour of the Nduja giving a nice red colour
    2. Turn the heat down slightly and add the Red Onion, Garlic and chopped Parsley, cook for 3 – 4 minutes to soften the onion and cook the garlic.
    3. In a pan of boiling water add you Rigatoni
    4. Turn the heat up and add the Pork Mince to the Nduja, Onion mix. Stir to make sure the pork gets cooked and nothing sticks to the bottom of the pan and burns
    5. Add the wine and reduce by half
    6. Add the stock and reduce by half, then turn the heat down to a simmer and add the tomato puree.
    7. By now your Rigatoni should be done. Drain the past but keep the starchy pasta water to add a few tbsp’s to the sauce
    8. Add the Rigatoni, Spinach and some of the pasta water to the sauce and mix well
    9. Squeeze in the fresh lemon juice and season to taste with salt and black pepper
  1. Serve and add some of the Burrata over the top, this will melt in with the pasta and sauce…Yum!

Cheers!

Matt

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