Prep
5m
Cook
22m
Total
27m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Bring a saucepan of salted water to the boil and cook the pasta until just al dente. Drain and reserve the pasta water.
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For
5
M
I
400
g
Parpadelle pasta
450
g
Reduced-fat pork sausages
1
tbsp
Oil, I use oil from the sundried tomato jar
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Cook along with all of our recipes
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Per Serving
Calories
595kcal
Fat
23g
Carbs
66g
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Cook along with all of our recipes
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If you can't tolerate spice at all, reduce the nduja and add a little extra smoked paprika and cream cheese. The lemon doesn't add a lemon-y taste, it just helps to balance out the heavy, rich flavour of the nduja and sausage.
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Made it?
A side of veg or garlic bread.
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Prep
5m
Cook
22m
Total
27m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Bring a saucepan of salted water to the boil and cook the pasta until just al dente. Drain and reserve the pasta water.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
5
M
I
400
g
Parpadelle pasta
450
g
Reduced-fat pork sausages
1
tbsp
Oil, I use oil from the sundried tomato jar
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
595kcal
Fat
23g
Carbs
66g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
If you can't tolerate spice at all, reduce the nduja and add a little extra smoked paprika and cream cheese. The lemon doesn't add a lemon-y taste, it just helps to balance out the heavy, rich flavour of the nduja and sausage.
Only visible to you
Made it?
A side of veg or garlic bread.
Cancel
