This recipe is modelled on one of my all-time favourite pasta dishes at one of my all-time favourite restaurants, Padella ❤️
Alongside Padella’s ever brilliant pici cacio e pepe (my number one must-order dish there, as I’m sure it is for many), I also adore their ‘nduja, mascarpone & lemon fettucine – it’s spicy, garlicky, creamy, lemony and extremely satisfying. Ever since I first tried it, I’ve been making my own version of it at home.
I’m not claiming to have cracked Padella’s recipe, my version is different – I like to add cherry tomatoes for a bit of extra flavour, moisture and additional texture and obviously I don’t make my pasta from scratch because I’m far too lazy.
For anyone who doesn’t already know, n’duja is a soft spicy sausage (which comes in a kind of soft paste) from Calabria in Italy and its goddamn delicious – adds A LOT of flavour without being overly ‘meaty’. It can be a bit of a pain to get hold of but Waitrose sells it (in a jar), as do specialist online ingredient sites like Sous Chef or try your local deli.
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Anna Lawson eats... 