Although I’m not used to eating spicy food due to family tradition, today I gave in to these spicy linguine with ‘Nduja, a distinctive Calabrian product that’s bold and flavorful!
The ‘nduja is a particular soft salami with a bright red color thanks to the large amount of chili pepper.
Where does the word ‘nduja come from? It is now widely accepted that the term derives from the French word andouille, a term that generically referred since the Middle Ages to all charcuterie products derived from processing tripe and pork offal.
How did ‘nduja arrive in Italy? The first, less spicy version of ‘nduja seems to have arrived in Calabria thanks to King Joachim Murat of Naples during the Napoleonic era, who distributed it to the people to win them over; the people fell in love with it and over time reinvented it by combining pork meat and a lot of chili pepper.
How can you eat ‘nduja? This Calabrian product is very versatile: it can be spread on toasted bread slices, used to dress pasta, or served with semi-aged cheeses.
On the blog you can also find another first course such as:
PACCHERI NDUJA ALMONDS
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I’ve opened a free recipe channel on WhatsApp with no notifications and no sounds, which you can join by clicking this link https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you’ll find one sweet and one savory recipe to read!
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SPICY LINGUINE WITH ‘NDUJA
The cuisine of ASI
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 10 Minutes
- Cooking time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 11 oz linguine (Barilla No.13)
- 7 oz 'Nduja
- 1 tbsp extra virgin olive oil
- 1 cup tomato pulp
- 1 red onion
- to taste salt
Tools
- Casseruole
- Knife
- Casseruola
- Colander
FOR THE PREPARATION OF THE LINGUINE WITH ‘NDUJA RECIPE
To prepare the spicy linguine with ‘Nduja, first I chopped the onion, which in this case is red because for some time I’ve been buying this variety, but there’s no problem if you use yellow or white onion.
I added a little extra virgin olive oil to a small frying pan and, once hot, I added the chopped onion, letting it brown for a few minutes.
Then I added, stirring well, the Calabrian ‘Nduja and half a glass of hot water.
Let it cook over moderate heat for 10 minutes, then add the tomato pulp.
I season with salt and continue cooking for another 10 minutes or so.
In the meantime I put a pot of salted water on high heat to cook the pasta—for me, linguine!
Once it reaches a boil, I add the pasta and let it cook for the time indicated on the package (for al dente linguine Barilla No.13: 10 minutes).
When cooked, I drain the pasta and toss it in the pan with the ‘Nduja and tomato sauce.
Serve piping hot and enjoy this special aroma of Calabria!
Enjoy your meal with spicy linguine with ‘Nduja!
Annalisa
Here is the collection of first courses ready in 20 minutes
I remind you that at the top where you see the blog menu there is a magnifying glass 🔎 that allows you, by entering an ingredient or the title of a recipe, to find all the preparations that contain that ingredient or have that title—I hope among these you will find recipes to your liking!
