Fettuccine with Nduja, Chorizo and Mascarpone

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Step 1. Toast the almonds in a dry pan over medium heat until lightly golden and fragrant. Remove from the pan, roughly crush them, and set aside.

Step 2

Step 2. Cook the chorizo in a large pan over medium-low heat until it releases its oil and becomes lightly crisp. Remove the chorizo with a slotted spoon and leave the rendered fat in the pan.

Step 3

Step 3. Add the onion to the chorizo fat with a small pinch of salt and cook over low to medium-low heat for 8 to 10 minutes, until soft and sweet. Add the garlic and cook for 1 more minute.

Step 4

Step 4. Add the nduja and let it melt into the fat for 30 to 60 seconds to bloom its flavor. Return the chorizo to the pan.

Step 5

Step 5. Add the cherry tomatoes and cook for 8 to 10 minutes, stirring occasionally. Gently crush some of them with a spoon, but leave some whole for texture.

Step 6

Step 6. Add the canned tomatoes, breaking them up with a spoon or spatula, then simmer the sauce uncovered for 15 to 20 minutes until it has reduced and tastes more concentrated. Stir occasionally.

Step 7

Step 7. Meanwhile, cook the tagliatelle in well-salted boiling water until just shy of al dente. Reserve at least 250 ml pasta water, then drain.

Step 8

Step 8. Lower the heat and stir the mascarpone into the sauce until smooth. Add the spinach and cook just until wilted.

Step 9

Step 9. Add the pasta to the sauce with a generous splash of reserved pasta water. Toss over low heat for 1 to 2 minutes so the pasta finishes cooking in the sauce. Add the parmesan and toss again, adding more pasta water as needed until the sauce is glossy and coats the pasta well.

Step 10

Step 10. Serve topped with the toasted almonds, extra parmesan, and black pepper if desired.