Pasta with nduja and ricotta a creamy and tasty first course. Returning from a short, intense, and wonderful vacation in Calabria, I brought back as souvenirs the red onions of Tropea and the nduja. And today, with this typical Calabrian salami, I’ve recreated a recipe I tasted at the village during the typical Calabrian evening. The Calabrian Nduja is one of the typical products of traditional Calabrian cuisine. It is a spicy spreadable salami made from pork, chili peppers and salt, which can be eaten raw or cooked and is very versatile in the kitchen. The origin of this salami is attributed to the village of Spilinga, in the province of Vibo Valentia, in Calabria. I often manage to find it here at home too, but I assure you it’s not quite the same quality. This one is particularly spicy, so you need to add just a little to make the dishes special. It can be added to sauces and dressings, or on bruschetta, crostini, and simply let your imagination run free. Today I added nduja to a simple tomato sauce to which I added fresh ricotta at the end of cooking. The result is a tasty, creamy, and flavorful pasta, but above all, decidedly spicy! For the pasta, you can choose the format you prefer, both dry and fresh, although the typical Calabrian pasta, the Fileja, is perfect. Let’s run to the kitchen and prepare Pasta nduja and ricotta together
AND DON’T MISS THESE RECIPES AS WELL:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Stove
- Cuisine: Italian
- Energy 217.23 (Kcal)
- Carbohydrates 32.55 (g) of which sugars 0.67 (g)
- Proteins 8.81 (g)
- Fat 5.91 (g) of which saturated 2.11 (g)of which unsaturated 1.36 (g)
- Fibers 2.50 (g)
- Sodium 332.97 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Tomato and Nduja Pasta
- 12 oz pasta (the format you prefer)
- 1.5 cups tomato puree
- 1.75 oz nduja
- 5.5 oz ricotta
- 1 onion (medium)
- 3 tbsps extra virgin olive oil
- to taste salt
How to Prepare Pasta with Nduja and Ricotta
Pour the extra virgin olive oil into a large pan. Peel the onion and slice it thinly, adding it to the oil. Add the nduja as well. Let it sauté over medium heat for 2 minutes, stirring often with a wooden spoon.
Pour the tomato puree into the pan, add a few tablespoons of water, and season with salt. Lower the heat and let the sauce cook on low for 12-14 minutes, stirring often.
While the sauce is cooking, cook the pasta in abundant salted water. Drain it al dente. Pour the ricotta into the sauce and stir for a minute to let it blend. Toss the pasta into the sauce you’ve prepared and add a few fresh basil leaves. Serve.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
If you prefer, you can add a sprinkle of grated Parmesan or Pecorino cheese before serving
For the amount of nduja, I recommend adding a little at a time if you don’t like it too spicy
Don’t miss the recipe for Pasta Carbonara
