Unless you’ve been living under a rock for the past few years, you’ve probably seen the words “n’duja sausage” somewhere on a restaurant menu, whether that’s on a pizza, through pasta, or inside a burger. Either way, this spicy Italian sausage has taken Glasgow by storm, and my husband along with it. He absolutely LOVES the stuff, whether it’s in the form of arancini at Crossing the Rubicon, or on the spicy Pepperoni burger at Bread Meats Bread.
I’ve tried to find places to buy it in the past, ordering some from Amazon which came in a jar, but it was pretty unpleasant, so when I discovered that Celino’s Partick sell the real thing from their deli counter, I couldn’t resist.
I bought some quite recently to put on homemade pizza, but the great thing about this stuff is a little goes a long way, so I had about 50g leftover and couldn’t decide how to use it. At the same time, I also had a craving for mussels, so I figured why not combine the two?
This simple dish only has a few ingredients and is so easy to put together, it’s perfect for a quiet night in when you want something a bit more special. Serve it with thickly sliced sourdough to mop up all that sauce, and a cool bottle of white wine.
Tagliatelle with Mussels and N’duja
Easy | Cook: 20 minutes | Serves 2
1 tbsp olive oil
1 banana shallot, finely diced
3 cloves garlic, minced
50g n’duja sausage
250ml dry white wine
400g tomato passata
500g fresh, raw mussels
Small bunch parsley, roughly chopped, to serve
Small loaf sourdough, thickly sliced (optional)
Start by prepping your mussels. De-beard and scrub the shells, discarding any that are already open (give them a knock against your kitchen counter, if they close themselves, they’re still alive and good to cook). You can also buy pre-prepared mussels or ask your fishmonger to do it for you.
Heat the oil in a large saucepan with a lid over a medium heat, then gently fry the shallot and garlic until soft. Add the n’duja to the pan and cook for a couple more minutes until the meat is releasing its oils.
Add the wine to the pan and bubble away until it has reduced by about half, then add the passata. Bring to the boil, season with salt and pepper, then leave to simmer for 10 minutes with the lid off. Meanwhile, bring a pan of salted water to the boil and cook the tagliatelle according to the packet instructions.
Add the cleaned mussels to the sauce, give them a quick stir to coat, then pop the lid on and leave to cook for about 3-4 minutes. It’s easy enough to tell when they are ready as the shells will be open.
Add the cooked tagliatelle to the pan and stir everything together so it’s well mixed, then ladle the lot into bowls, sprinkle with the fresh parsley and dig in.