- Heat a little oil in a pan, cook the sliced onion until softened, then add the ‘nduja. Once the paste has melted, add the passata and cook for 10-15 minutes.
- Cook the Caserecce no. 846 al dente in plenty of salted boiling water. When the pasta is ready, drain it and toss it in the pan with the ‘nduja sauce for a few minutes.
- Plate and grate the dark chocolate directly over the pasta before serving.
Casereccewith 'nduja spicy sausage paste and dark chocolate
N. 846
15 min
25 min
4 people
Easy
INGREDIENTS
Italian Wheat Caserecce no. 846 320 g
Sliced 'nduja 100 g
70% dark chocolate 50 g
Tropea red onion 1
Chunky tomato passata 500 g
Extra virgin olive oil to taste
Salt to taste
PREPARATION
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Recommended pasta for this recipe
Caserecce
N. 846 - Italian wheat
RECOMMENDED RECIPES
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info@pastificiobragagnolo.it
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REA: TV 266618
CAP.SOC.: 22.948.260,00 €.
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