Italian Pasta Recipes

CALABRIAN PASTA WITH NDUJA: A SPICY FIRST COURSE WITH A STRONG TASTE

If you love spicy foods, this is the dish for you.

The main ingredient in this dish is Calabrian nduja.


Nduja is a famous Calabrian sausage made from pork, salt, and hot chili pepper.

 

Nduja

This cured meat is a delicacy that has the features of a soppressata and the creaminess of a spreadable cheese.

The softness comes from the fat in the pork parts intended for this preparation, represented by the remains of cured meats such as pancetta, guanciale, lardello, capocollo and trimmings of the lean parts.

Nearly a third of nduja is chili pepper, a little salt flavors it, and the ingredients end there-no preservatives are needed.

 

 

 

 

SERVINGS:4

INGREDIENTS:

  • 2 oz of nduja
  • 4 cups  (400 grams) of pasta (penne or spaghetti; or calabrian fileja pasta)
  • 1 onion
  • 1 cup of tomato pulp
  • fresh basil to taste
  • salt to taste
  • extra virgin olive oil to taste

 

DIRECTIONS:

Chop the onion very finely and let it brown with four tablespoons of extra virgin olive oil.

Add the shredded nduja and cooking it over medium heat, let its fats melt into the oil.

At this point boil the water for the pasta.

When the mixture has reached the consistency of a cream, add the tomato pulp and lower the heat to low.

Let the sauce cook gently and, when it is ready, add salt and scatter some chopped basil leaves.

Finally, with the heat off, add the last drizzle of extra virgin olive oil.

When the pasta is ready, you can dress it with your delicious nduja sauce and prepare your palate to enjoy an incredible concentrate of flavors made in Calabria.

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