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Nduja Pasta

Welcome back! 
Today, we have another regional pasta recipe: Nduja Pasta! This dish comes from Calabria in Southern Italy, which is known for their chili peppers and their unique Italian dialect. Nduja is an interesting product that comes from Calabria - it is a sausage spread that is made of a mixture of pork and Calabrian chilis, giving it its distinctive red hue and spicy flavor. You can serve it in a variety of ways, from a simple spread on some bread, or in a pasta sauce as in this recipe. It really spices things up!

Nduja Pasta


Makes 4-5 servings

Ingredients:

  • 16 ounces pasta
  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 4-6 ounces nduja, depending on how spicy you prefer your pasta
  • 26 ounces tomato passata (strained tomatoes)
  • Grated Parmigiano Reggiano to top

Directions:

  1. Saute the onion in with the olive oil in a pan until soft and translucent.
  2. Add the garlic in and cook for 1-2 minutes.
  3. Add in the nduja and stir into the aromatics until even.

  4. Add in the tomatoes and simmer for 20 minutes.

  5. Meanwhile, cook the pasta until al dente.
  6. Add the pasta into the pot with sauce. If the sauce is too thick, add in some pasta water.
  7. Top with grated cheese before serving.
In a way, it is rather like a diavolo sauce, the spicy tomato sauce that is often paired with seafood and pasta. In fact, we have served this dish with shrimp on the side. But this pasta is one level above the diavolo because of the infusion of the authentic Calabrian nduja. You'll want this heat and meaty richness in your next pasta dish!

-Chefpo
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