Spicy Nduja: Calabrian Fire
A simple yet incredibly flavorful pasta dish featuring the bold, spicy kick of Calabrian Nduja, balanced with sweet cherry tomatoes and a hint of garlic.
Ingredients
- 250 gram pasta such as spaghetti or rigatoni
- 2 tablespoon olive oil
- 50 gram Nduja peeled and crumbled
- 2 clove garlic minced
- 200 gram cherry tomatoes halved
- 1/4 cup white wine optional
- 1/2 cup passata or crushed tomatoes
- black pepper to taste freshly ground
- fresh parsley for garnish chopped (optional)
Instructions
- Cook pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
- While pasta cooks, heat olive oil in a large skillet over medium heat. Add Nduja and cook, breaking it up with a spoon, until it renders its fat and crisps slightly, about 3-5 minutes.
- Add minced garlic and halved cherry tomatoes to the skillet. Sauté for 5-7 minutes until tomatoes start to soften and burst.
- If using, add white wine and let it reduce by half. Stir in the passata or crushed tomatoes.
- Add the cooked and drained pasta to the skillet with the Nduja sauce. Toss to coat. If the sauce is too thick, add a splash of reserved pasta water until it reaches your desired consistency.
- Season with salt and freshly ground black pepper to taste.
- Serve immediately, garnished with fresh chopped parsley if desired.
Notes
For a richer sauce, add a splash of reserved pasta water. You can also add a pinch of dried oregano or fresh basil. Serve with grated Pecorino Romano or Parmigiano Reggiano for an extra layer of flavor.