Spicy N’duja and Pancetta Rigatoni

A rich tomato sugo with the heat of N’duja (cured pork with Calabrian chilies) and crisp pancetta atop fresh rigatoni. A dollop of whipped ricotta adds creaminess to the dish, finished with mint oil.

Serving For Two People

– 330g Rigatoni
– 400g Tomato sugo
– 120g N’duja and crisp pancetta 
– 80g Whipped Ricotta
– Mint oil

Instructions

1) Bring a pot of water to a boil.

2) Add pancetta and n’duja to a sauce pan. Heat on medium until the n’duja sausage begins to melt before adding tomato sugo.

3) Cook pasta for 3 minutes then transfer to sauce pan.

4) Toss pasta then plate in two bowls. Add a dollop of whipped ricotta then finish with a drizzle of mint oil.

Contains Pork, Dairy