There is nothing better than a big bowl of pasta as a comfort food dinner, and you can make something incredibly tasty within minutes.
Gordon Ramsay’s creamy cannellini pasta with a salami topping takes 10 minutes to make the pasta and less than five minutes to make the topping, so it will take only 15 minutes to make this tasty dish.
This hearty Italian recipe is perfect to make during the week to impress loved ones as it is flavourful without having to add any heavy cream to the sauce.
In his cookbook ‘Ramsay in 10’, Gordon said: “This is a creamy pasta sauce without any cream. The velvety texture of the cannellini beans and starchy pasta water combine to coat the pasta without needing any dairy to bind it.
“The salami and walnut topping is optional, as the pasta is great without it. Including might push you over the 10-minute mark, but it does make the dish extra delicious.”
Method
To begin, fill the kettle with water, wait for it to boil, and then pour it into a pot. Season the water with salt and pepper then bring to a boil.
Add the pasta to the pot and cook for eight to nine minutes while you make the sauce.
Meanwhile, place a large saucepan on a medium-high heat on the stove and add three tablespoons of olive oil.
While the oil is heating, peel and grate the garlic and chop the rosemary. Add both to the oil and allow them to cook for 30 seconds.
Drain and rinse the cannellini beans and add them to the pan. Season with salt and pepper, then cook for two minutes until they begin to caramelise, making sure to stir them with a wooden spoon as they cook.
Pour the white wine into the pan and bring to a boil. Make sure to regularly scrap at the bottom of the pan until the wine has reduced by half.
Use a large spoon to roughly mash most of the beans, then add the kale and stick to the pan, then bring everything to a boil.
Drain the pasta and save a mug of pasta water. Add the pasta and the pasta water to the pan with the beans, then toss everything so everything is mixed together. Add more stock to thin the sauce or more pasta to enhance the creaminess.
Your pasta is now ready. Grate over some parmesan cheese and begin to dish it into bowls.
To make the salami topping:
Place a small frying pan on a medium heat and fry the salami for one minute.
Peel and grate the garlic, then add to the pan alongside the walnuts and a little olive oil,
Cook everything for two minutes until fully toasted and fragrant. Stir through the nduja and allow to cook until the liquid has completely reduced, then remove from the heat.
