Grocery
Spicy Nduja & Mozzarella Stuffed Pasta
What it is
These are fresh pasta parcels, known as cappellacci, filled with a blend of spicy 'nduja sausage and creamy mozzarella cheese. The pasta dough is typically made from durum wheat flour and eggs, giving it a tender bite. The filling combines the rich, spreadable heat of 'nduja with the mild, melty quality of mozzarella, creating a flavorful and satisfying combination within each pasta shape. They are a convenient way to enjoy artisanal flavors.
How people cook with it
These cappellacci are perfect for a quick yet impressive meal. They pair well with simple sauces that allow the filling to shine.
- Tossed with butter and sage
- Served with a light tomato sauce
- Finished with grated Parmesan
- Added to a hearty broth
To prepare, bring a large pot of salted water to a rolling boil. Carefully add the fresh cappellacci, ensuring they do not stick together. Stir gently to prevent them from settling at the bottom. Cook for a short period, typically 3-5 minutes, or until the pasta floats to the surface and the filling is heated through. Drain the pasta, reserving some of the cooking water. Toss immediately with your chosen sauce or simply with a drizzle of olive oil and fresh herbs.
How it differs from similar foods
Unlike ravioli or tortellini, cappellacci are often larger and have a distinctive twisted or ruffled edge, which helps to hold sauce. The specific filling of 'nduja and mozzarella offers a unique spicy and creamy profile not found in more traditional pasta fillings.
Who it is for
Home cooks looking for a flavorful and convenient pasta option.
How to keep the rest
Keep refrigerated. Once opened, consume within 2-3 days. For longer storage, they can be frozen on a tray until solid, then transferred to a freezer-safe bag. Cook from frozen, adding a few extra minutes to the cooking time.