This delicious Cavolo Nero Pasta is a quick and creamy meal that’s perfect for any night of the week. With the flexibility to use common ingredients, you can easily make it your own. The spicy ‘nduja adds a key feature, making this dish a flavorful standout that will impress your guests!
Ingredients Needed:
- 1 large floury potato, peeled and cut into 1cm/½in cubes
- 500g/1lb 2oz cavolo nero or other kale/dark leafy greens, leaves pulled from stalks and torn into small pieces
- 500g/1lb 2oz giant fusilli (fusilloni)
- 60g/2¼oz unsalted butter
- 150g/5½oz ‘nduja (see Recipe Tip)
- 3 tbsp extra virgin olive oil, plus extra to serve
- Salt, to taste
How To Make Cavolo Nero Pasta?
- Boil the Potatoes: Fill a large pan with cold water, add a generous amount of salt, and add the potato cubes. Bring to a boil.
- Cook the Potatoes: Once boiling, cook the potato cubes for 10 minutes. Add the pasta and stir well. When the water comes back to a boil, add the cavolo nero. Set your timer for just under the recommended cooking time on your pasta packet, checking before the time is up.
- Prepare the Sauce: In a large pan over low-medium heat, melt the butter gently. Add the ‘nduja and stir into the butter to create a sauce.
- Combine Ingredients: Once the pasta is nearly done, scoop out a cup of the cooking water. Add 3–4 tablespoons of this water to the ‘nduja sauce and stir.
- Mix Together: When the pasta is cooked and the cavolo nero is soft, drain everything and add to the ‘nduja pan. It’s okay if the pasta and greens are wet. Carefully toss everything together, adding more pasta cooking water as needed to emulsify the sauce.
- Finish and Serve: Drizzle with extra virgin olive oil, stir, and serve immediately. Bring the bottle to the table for drizzling over the pasta.
Recipe Tips:
- Use Fresh Cavolo Nero: For the best taste, make sure the cavolo nero or kale is fresh. Fresh greens will add more flavor and a tender texture to your pasta.
- Don’t Skip the Cooking Water: The pasta water helps create a smooth, creamy sauce. Add it gradually to the ‘nduja sauce to help mix everything evenly.
- Cut Potatoes Evenly: Make sure the potato cubes are the same size so they cook at the same rate. This prevents undercooked or mushy potatoes in your pasta.
- Watch Your Pasta Cooking Time: Start checking the pasta a minute before the recommended cooking time to avoid overcooking. You want it to be al dente for the best texture.
- Stir the Sauce Well: When melting the butter and ‘nduja, stir constantly to create a smooth, well-mixed sauce. This ensures the flavor is distributed through the whole dish.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover Cavolo Nero Pasta cool to room temperature. Place it in an airtight container and store it in the refrigerator for up to 3 days.
- Freeze: Allow the Cavolo Nero Pasta to cool completely. Transfer to a freezer-safe container and freeze for up to 2 months. To thaw, leave it in the refrigerator overnight before serving or reheating.
- Reheat: Transfer the pasta to a microwave-safe bowl. Cover and reheat on medium power for 1-2 minutes, stirring halfway through for even heating.
Nutrition Facts:
- Calories: 600
- Total Fat: 25g
- Saturated Fat: 10g
- Cholesterol: 30mg
- Sodium: 300mg
- Potassium: 800mg
- Total Carbohydrate: 80g
- Dietary Fiber: 8g
- Sugars: 4g
- Protein: 15g
Try More Nigella Lawson Recipes:
Nigella Cavolo Nero Pasta Recipe
Description
This delicious Cavolo Nero Pasta is a quick and creamy meal that’s perfect for any night of the week. With the flexibility to use common ingredients, you can easily make it your own. The spicy ‘nduja adds a key feature, making this dish a flavorful standout that will impress your guests!
Ingredients
Instructions
- Boil the Potatoes: Fill a large pan with cold water, add a generous amount of salt, and add the potato cubes. Bring to a boil.
- Cook the Potatoes: Once boiling, cook the potato cubes for 10 minutes. Add the pasta and stir well. When the water comes back to a boil, add the cavolo nero. Set your timer for just under the recommended cooking time on your pasta packet, checking before the time is up.
- Prepare the Sauce: In a large pan over low-medium heat, melt the butter gently. Add the ‘nduja and stir into the butter to create a sauce.
- Combine Ingredients: Once the pasta is nearly done, scoop out a cup of the cooking water. Add 3–4 tablespoons of this water to the ‘nduja sauce and stir.
- Mix Together: When the pasta is cooked and the cavolo nero is soft, drain everything and add to the ‘nduja pan. It’s okay if the pasta and greens are wet. Carefully toss everything together, adding more pasta cooking water as needed to emulsify the sauce.
- Finish and Serve: Drizzle with extra virgin olive oil, stir, and serve immediately. Bring the bottle to the table for drizzling over the pasta.
Notes
- Use Fresh Cavolo Nero: For the best taste, make sure the cavolo nero or kale is fresh. Fresh greens will add more flavor and a tender texture to your pasta.
- Don’t Skip the Cooking Water: The pasta water helps create a smooth, creamy sauce. Add it gradually to the ‘nduja sauce to help mix everything evenly.
- Cut Potatoes Evenly: Make sure the potato cubes are the same size so they cook at the same rate. This prevents undercooked or mushy potatoes in your pasta.
- Watch Your Pasta Cooking Time: Start checking the pasta a minute before the recommended cooking time to avoid overcooking. You want it to be al dente for the best texture.
- Stir the Sauce Well: When melting the butter and ‘nduja, stir constantly to create a smooth, well-mixed sauce. This ensures the flavor is distributed through the whole dish.
Nigella Cavolo Nero Pasta Recipe