Nigella Pappardelle with Cavolo Nero and ’Nduja is made with pappardelle pasta, cavolo nero, potato, unsalted butter, and fiery ’nduja. This recipe creates a rich, spicy pasta dish with buttery heat and tender greens. It takes about 40 minutes to prepare and serves 6.
Nigella Pappardelle with Cavolo Nero and ’Nduja Ingredients
- 1 large floury potato (approx. 300g), peeled and cubed
- 500g cavolo nero or other dark leafy greens, torn
- 500g pappardelle (preferably not egg pasta)
- 60g unsalted butter
- 150g ’nduja (soft slab or paste)
- 3 tbsp extra-virgin olive oil, plus more to serve
How To Make Nigella Pappardelle with Cavolo Nero and ’Nduja
- Boil Potato: Fill a large pot with salted water, add potato cubes, and bring to a boil.
- Prep Greens: While boiling, strip cavolo nero leaves from stalks and tear into smaller pieces.
- Cook Pasta and Greens: After 10 minutes, add pappardelle to the boiling water. Once water boils again, add cavolo nero.
- Make Sauce: Meanwhile, melt butter in a large sauté or stir-fry pan. Add ’nduja and stir over low heat to form a spicy butter sauce.
- Add Pasta Water: Scoop out a cup of pasta water. Stir 3–4 tbsp into the ’nduja sauce.
- Drain and Combine: Drain pasta and greens, then toss them into the ’nduja pan while still damp.
- Finish and Serve: Mix well, add more pasta water as needed, and drizzle generously with olive oil. Serve immediately with extra oil at the table.
Recipe Tips
- Use Durum Wheat Pasta: Non-egg pappardelle holds up better in this bold dish.
- Use ’Nduja Paste or Slab: Either works well, but the slab may be slightly milder.
- Adjust Heat: Substitute harissa for a vegetarian option, reducing to 1–2 tbsp.
- Don’t Overcook Greens: Add them when pasta is nearly done to avoid sogginess.
- Reserve Pasta Water: It’s key to emulsifying the sauce properly.
What To Serve With Pappardelle and ’Nduja
This dish is rich and satisfying on its own, but a crisp green salad or a glass of chilled white wine pairs beautifully. Freshly grated parmesan can be offered, though not traditional.
How To Store Pappardelle and ’Nduja
Refrigerate: Store leftovers in a sealed container for up to 2 days. Reheat gently with a splash of water.
Freeze: Not ideal for freezing due to pasta texture and dairy content.
Pappardelle and ’Nduja Nutrition Facts
- Calories: 610
- Total Fat: 27g
- Saturated Fat: 10g
- Carbohydrates: 72g
- Sugar: 4g
- Protein: 18g
- Sodium: 780mg
FAQs
What is ’nduja?
A soft, spicy Calabrian salami paste, rich in heat and flavor—perfect for sauces.
Can I substitute ’nduja?
Yes, harissa is a good vegetarian alternative; use sparingly and add tomatoes.
Is egg pappardelle okay?
Yes, but it cooks faster and may be softer—adjust cooking order accordingly.
Can I add cheese?
You can, though the dish is designed to be rich without it. Try a sprinkle of parmesan if desired.
What potato is best?
Use a floury type like Rooster or Maris Piper to help the sauce cling to the pasta.
Nigella Pappardelle with Cavolo Nero and ’Nduja
Description
Bold and comforting, this pasta combines silky pappardelle with spicy ’nduja, cavolo nero, and potato for a rustic, warming dish.
Ingredients
Instructions
- Boil salted water; add potato cubes.
- After 10 mins, add pasta; return to boil, then add cavolo nero.
- In a large pan, melt butter; stir in ’nduja to make sauce.
- Reserve a cup of pasta water; add 3–4 tbsp to sauce.
- Drain pasta and greens; toss into ’nduja pan.
- Mix well, add more water if needed, drizzle with oil. Serve hot.
Notes
- Substitute harissa for a vegetarian version.
- Use durum wheat pasta for best texture.
- Keep pasta slightly wet to help emulsify sauce.
- Serve immediately for best flavor and texture.