If you love spicy food, this is definitely a recipe for you…Pasta with Nduja from Spilinga. A typical dish from the Calabrian tradition, very simple to prepare, the ingredients are tomato puree and red onion all enriched by this wonderful and tasty spreadable cured meat. The nduja is made with minced pork parts like belly, cheek, shoulder, thigh, and other parts, mixed with chili then stuffed into casings and smoked. This sauce is usually used to dress another typical product which is maccheroni al ferro, but not having much time I used penne rigate. With this creamy cured meat you can prepare crostini or spread it on homemade bread, or use it for different meat fillings like Baresi rolls. Now I leave you with this spicy recipe!!
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1.1 lbs pasta
- 3.5 oz nduja from Spilinga
- 2.5 cups tomato puree
- 1 red onion
- oil
- salt to taste
- basil
Tools
- Wok
- Pan
Steps
To start, bring water to a boil and salt it to cook the pasta.
Prepare the ingredients. Clean and finely slice the onion and put it in a pan with the oil, heat over moderate heat.
Once the onion has softened, add the tomato puree and basil, cover and let the sauce thicken, it will take about 20 minutes.
After the sauce has thickened, add the nduja in little pieces and let it melt over low heat, adjust salt if needed, and turn off the heat.
The sauce is ready.
Drain the pasta and mix it with the sauce, plate it and if you like, sprinkle with a bit of pecorino cheese.
The pasta with nduja is ready! Enjoy your meal!!
Variation
If you don’t have tomato puree, you can use fresh cherry tomatoes, using 800 g.
