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Pasta con nduja

Pasta with spicy Calabrian sausage

Course: Main Course , Soup

Ingredients

  • 400g 14 oz fileja or other pasta of your choice
For the sauce:
  • 1 small red onion peeled and choped
  • 200g 7 oz nduja broken into chunks
  • 400g 14 oz small cherry tomatoes cut in half, or passata or canned peeled tomatoes
  • A few basil leaves torn into pieces by hand if large
  • olive oil
  • salt
To finish the dish:
  • freshly grated caciocavallo or pecorino romano

Instructions

    Cup of Yum
  1. Gently sauté the chopped onion in olive oil until soft and translucent. 
  2. Add the nduja and let it melt. Then add the tomatoes along with the basil and a good pinch of salt. Let simmer gently for 15 minutes or so, until the tomatoes have melted into a sauce, stirring from time to time. 
  3. While the sauce is simmering, bring well-salted water to a boil and cook the pasta al dente. 
  4. Drain the pasta (but not too well) and add it to the sauce. Mix well, still over very gentle heat. 
  5. Serve right away, with cheese for those who want it.