Neven Maguire's Sausage Nduja Pasta 

INGREDIENTS

• 1 Pack Simply Better 6 Irish Pork Honey & Mustard Sausages
• 1 Tbsp. Simply Better Toscano IGP Extra Virgin Olive Oil
• 1 Jar Simply Better Italian Tomato & ‘Nduja Pasta Sauce
• 4 Tbsp. Simply Better Creamy Italian Mascarpone
• 1 Packet Simply Better Italian Fresh Strascioni Pasta
• 4 Heaped Tbsp. Simply Better Parmigiano Reggiano PDO, finely grated
• Handful Fresh Basil Leaves
• Simply Better Achill Sea Salt & Freshly Ground Black Pepper

METHOD

1. Heat a skillet pan over a medium to high heat. Using a small sharp knife, cut down the length of the sausages to remove them from the casings. Add the oil to the pan, then add the sausages and cook for 6–8 minutes, breaking them up with a spoon until sizzling and golden brown.
2. Cook the pasta in a large pan of boiling salted water for 4 minutes until ‘al dente’.
3. Stir the tomato & ‘nduja sauce into the sausages and allow to bubble up. Add the mascarpone and season to taste. Drain the pasta, reserving a cup of the cooking water, and fold into the sauce, adding just enough water to create a smooth sauce. Fold in the cooked pasta and divide among bowls, then scatter over the Parmigiano and basil leaves to serve.

Neven’s Top Tip:
A real crowd pleaser – this recipe can be on the table in less than 15 minutes.