conchiglie with 'nduja and mascarpone in tomato sauce

a recipe for pasta shells stuffed with mascarpone, Calabrian red chilli peppers and pork salume

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Conchiglie with ‘nduja and mascarpone in tomato sauce

This should be quite straightforward: conchiglie (a pasta shape resembling seashells) are filled with ‘nduja, and mascarpone. Then, the stuffed shells are baked in a rich tomato sauce and finally, topped with stringy mozzarella and fresh basil. It’s a super simple recipe, so it is really worth trying out!

This dish was inspired by my recent visit to Spilinga in Calabria, a small village and the alleged birthplace of ‘nduja. I had a chance to visit one of the ‘nduja’s makers, who gave us a quick tour of their facilities. If you’re curious to see photos from the trip, click here.

‘Nduja’s taste is quite intense, and yet this spreadable spicy pork salume is made using only three ingredients:

• 70% fatty pork meat

• 30% Calabrian red chilli peppers and

• 3% salt

The meat and chillis are minced and mixed with salt, then stuffed into a pig’s intestine (orba) to be smoked. Finally, it’s moved to a cooler and drier environment to age for a couple of months (depending on the size).

‘Nduja can work as a versatile ingredient; served warm on bread, as a pizza topping, or as a base for ragù or tomato sauce.

Serve: ~4

Ingredients:

Filling

• 150g conchiglie

• 100g ‘nduja

• 300g mascarpone

• 80g red onion (half)

• 1 garlic clove

• 30g red wine

• extra virgin olive oil

Sauce and toppings

• 300g passata

• 1 garlic clove

• 250g small yellow tomatoes

• 100g mozzarella

• a bunch of fresh basil leaves

• extra virgin olive oil

• fine sea salt

• black pepper

• Parmigiano Reggiano (optional)

Method:

‘Nduja filling

Brunoise red onion, and mince two garlic cloves.

Heat olive oil in a pan and sautè red onion until translucent. Once ready, add minced garlic and cook until soft.

Deglaze the pan with red wine and cook it until the liquid reduces. Add the ‘nduja and simmer until melted for a couple of minutes. If you're making this dish for people who prefer to avoid the heat, consider using less ‘nduja to tone it down, and add extra mascarpone for a milder flavour.

Place mascarpone in a big bowl and stir in the ‘nduja sauce with a metal spoon until combined as shown below. Taste it and see if it needs salt (I didn’t add any as my ‘nduja was salty enough).

Bring a big pot of salted water to boil.

Tomato sauce

Cook pasta until al dente (I cooked mine for 12 mins) in the boiling water you prepared earlier.

Smash a garlic clove with a knife.

Heat olive oil over medium heat and add the garlic. Cook it for about 3 minutes and take it out. Add yellow tomatoes, season with salt and cook until they get soft. Add the passata and let it simmer for about 15 minutes. Season again with salt and black pepper. Add basil leaves and cook for another 5 minutes.

Check and drain the pasta.

Assembling

Spread about 3 ladles of tomato sauce at the bottom of a tray. Generously fill cooked shells with the ‘nduja and mascarpone mix (I recommend using a teaspoon for that). Set each shell filling side up and arrange them until the tray is all full. Top with the remaining tomato sauce and swirl some olive oil.

Baking and serving

Set the oven to 190°C.

Shred mozzarella with your hands into smaller parts. Pick basil leaves and set aside.

Bake the dish for about 15 minutes or until the sauce is bubbly, then add mozzarella and cook until the cheese melts (about 4 minutes).

Once baked, rest it for 5 minutes and garnish with basil leaves and ground black pepper. When serving on a plate, remember to spoon over extra sauce on top. If you feel like eating more cheese, grate a bit of Parmigiano Reggiano!