Although not accustomed to eating spicy food by family tradition, today I was tempted by these spicy linguine with ‘Nduja, a special robust and flavorful Calabrian product!
The ‘nduja is a particular soft sausage with a bright red color due to the high presence of chili pepper.
Where does the word ‘nduja come from? It is now well established that the term derives from the French language andouille, a word that generically indicated all deli products derived from processing pork tripe and offal since the Middle Ages.
How did ‘nduja come to Italy? The first version of ‘nduja, less spicy, seems to have arrived in Calabria thanks to King of Naples Joachim Murat during Napoleonic times who distributed it to the people to gain their favor, and the people fell in love with it, reinventing it over time by combining pork and a lot of chili pepper.
How can you eat ‘nduja? This Calabrian product can be spread on slices of toasted bread, used as a pasta sauce, but it is also excellent as an accompaniment to semi-aged cheeses.
On the blog, you will also find another main dish like:
PACCHERI NDUJA ALMONDS
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SPICY LINGUINE WITH ‘NDUJA
The ASI kitchen
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4 people
- 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
- Saucepans
- Knife
- Saucepan
- Colander
FOR THE PREPARATION OF THE RECIPE SPICY LINGUINE WITH ‘NDUJA
To prepare the spicy linguine with ‘Nduja, the first thing I did was chop the onion, which in this case is red because I have been buying this variety for some time, but …no problem for golden or white ones.
I added a very small amount of Evo oil to a small pan and as it heated, I added the chopped onion, letting it turn golden for a few minutes.
Then I added the well-stirred Calabrian ‘Nduja and half a glass of hot water.
Let it cook over moderate heat for 10 minutes and then add the tomato pulp.
Adjust the seasoning with salt and continue cooking for another 10/15 minutes or so.
Meanwhile, I put the pot on high heat with salted water to cook the pasta, for me linguine!
Once it reached a boil, I tossed in the pasta, letting it cook for the time indicated on the package (al dente 10 minutes linguine Barilla No.13).
Once cooked, I drained the pasta and tossed it in the pan with the ‘Nduja and tomato sauce.
Serve them hot and enjoy this special aroma of Calabria!
Enjoy your meal with spicy linguine with ‘Nduja!
Annalisa
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