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Prawn Tripolini Pasta with 'Nduja Pesto & Mascarpone Sauce

Prawn Tripolini Pasta with 'Nduja Pesto & Mascarpone Sauce

Profile Serves: 2
Icon/Time On the table in: 15 mins
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Buon Appetito


  • 200g Tripolini pasta
  • 1 tbsp. olive oil
  • 250g raw jumbo prawns
  • 3 tbsp. mascarpone cheese
  • 3 tbsp. chopped flat leaf parsley
  • 1 90g jar Sacla’ ‘Nduja Pesto


  1. Bring a large pan of water to the boil and cook the pasta according to the packet instructions. Drain, reserving a little pasta water.
  2. Meanwhile, heat the oil in a large frying pan and cook the prawns for just a minute each side until starting to turn pink.
  3. Add the ‘Nduja Pesto to the pan along with the mascarpone and heat gently until melted and it forms a loose creamy sauce, then mix well with the prawns.
  4. Add the drained pasta to the pan along with the pasta water and toss everything together well until the pasta is coated in the sauce.
  5. Using kitchen tongs, transfer the pasta to serving bowls and serve immediately, sprinkled with flat leaf parsley.
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'Nduja Pesto
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