Hello there,
I hope you enjoy a taste of my pasta range! Building this brand has been a huge journey, and it fills me with joy to know people are enjoying it in their kitchens. I now think of tomato pasta sauce as the workhorse of the pantry. It’s saved dinner (and the day!) more times than I can count. Whether it’s pasta, one-tray bakes, curries, or dahls—your pasta sauce is more than just a sauce (you can find a heap of ideas on my website).
While it’s fantastic on its own (if I do say so myself), I love enhancing my sauces with products from one of my favourite brands, Salumi Australia. I’ve been a fan of their offerings for years, and Bec has been a huge support to me as I build SNP. I’m so excited to team up with them today and share some of our products. We could have given you so many ideas, but today we’ve settled on two of our favourite combos—pork and fennel meatballs simmered in Red, Red Wine (think smoky, rich, and robust) and a cheesy pasta bake with spicy pops of ‘Nduja. I’ve included some loose instructions below, but feel free to adjust as you like—scale down or up, add greens, sprinkle herbs, make it your own!
With love (and pasta!),
Lizzie x
@elizabethhewson @saturdaynightpasta
‘Nduja packs a punch! Use as much or as little as you like—or as much as you can handle.
Serves 4
Ingredients
Preheat your oven to 200°C (180°C fan). Bring a large pot of salted water to a lively boil. Cook the pipette for about 5 minutes—you want it “molto” al dente because it’ll finish cooking in the oven. While the pasta is boiling, warm up your Home Base sauce in a small saucepan so it’s hot and ready to pour over. When the pasta’s done, drain it and keep about a cup of the cooking water. Return the pasta to the pot and pour over the hot sauce. Stir it vigorously to coat the pasta, then tip everything into a baking dish. Use a teaspoon to nestle chunks of ‘Nduja throughout the pasta, adding as much as you like. Tear the mozzarella into pieces and scatter it over the top, then finish with a handful of Parmigiano Reggiano. Drizzle with a little olive oil just to say I love you. Bake for 20-25 minutes, or until it’s bubbling, golden, and completely irresistible. Let it rest for 5 minutes before digging in (it’ll be hot!).