Pasta Garofalo - Tuscan Style Sausage Farfalle with Nduja

Tuscan Style Sausage Farfalle with Nduja

A delicious Tuscan classic, made with meaty Italian style pork sausages, spinach and sun blushed tomatoes, nestled in a creamy Parmesan sauce

Preparation Time

30 minutes

Portions

2

Difficulty

Low

Ingredients

  • Garofalo Farfalle

  • 4 - 6 Italian Style Pork Sausages

  • 4 Garlic Cloves

  • 2 Shallots

  • 200ml Crème Frâiche

  • 200ml Double Cream

  • Handful of Spinach Leaves

  • 100g Sun Drenched Tomatoes

  • Handful of Parmesan Cheese

  • Tbs of Nduja Paste

Product used

Preparation

  • 1

    - Start by getting your farfalle on… enough for two, following the instructions on the pack for quantities and cooking time. Drain well.

  • 2

    - In the meantime, melt a large knob of butter in a wide bottomed pan. Add in the sausage meat and stir fry for a few mins, breaking up the meat into small chunks. Then add in the shallots and garlic and gently sauté for about five mins, until the sausage meat is well cooked

  • 3

    - Then add in the spinach and tomatoes and then the creme frâiche and cream and gently cook until the spinach leaves have wilted. Add in the cheese and pasta, mix together well to melt the cheese and finish with a drizzle of nduja oil

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