Rosa Madre's Casrecce Pasta with Nduja and Ricotta
For the sauce:
In a large pot fry some white onions chopped previously really thin
Add some guanciale or pancetta and let it sweat until soft, squeezing some nduja into the sauce and let it melt
Add some white wine and let it reduce
Once the wine is evaporated add some passata and let it cook for 10 minutes
Once the sauce is cooked add some salt and fresh basil
Now add in to the sauce some nice ricotta (my favourite is buffalo ricotta from Toons Bridge)
Mix the ricotta into the sauce and it’s ready to go
For the pasta:
In another large pot boil some salted water and once is boiling add fresh pasta
Drain the pasta and with the help of some pasta water finish to cook the pasta in to the sauce
Plate the pasta and finish with some Parmesan cheese and some basil
Buon appetito!
Ingredients
250 grams of fresh casarecce pasta
1 can of tomato passata
250 grams of guanciale or pancetta
Half an onion
Fresh basil
200 grams of buffalo ricotta
2 tablespoons of Nduja
Parmesan cheese