Pasta with Nduja
User Reviews
5.0
201 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
30 mins
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Servings
4
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Calories
569 kcal
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Course
Main Course
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Cuisine
Italian
Pasta with Nduja
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An easy-to-make traditional spicy pasta recipe from Calabria, made with nduja, tomato passata and onions. Pasta with nduja is perfect for anyone who likes spicy food!
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Ingredients
- 50 g Nduja soft salume/sausage (2oz) adjust depending on personal taste
- 400 g Fileja Pasta (14oz) You can use other short pasta such as maccheroni, fusilli or penne, or spaghetti
- 1 large red Tropea onion peeled and finely chopped
- 400 g Tomato passata or peeled and chopped fresh tomatoes (14oz) datterini tomatoes are good
- 2-3 tablespoon extra virgin olive oil.
- 50 g Parmigiano cheese. (2oz) grated or Pecorino
- salt to cook pasta and to taste
- pepper to taste
- fresh basil a few leaves
Instructions
- Put a pan of salted water on to boil for the pasta.
- Remove the Nduja from the skin, put it in a bowl and mash it with a fork to soften it.
- Heat some extra virgin olive oil In a non-stick skillet
- Add the onion and cook over a low heat for a few minutes.
- When the onion is translucent add the Nduja in small pieces. (The amount you use depends on how spicy you want the dish. Start with 50 grms and see how you go)
- Leave the Nduja for two minutes on a low heat so it melts. Add a little hot water to make it more liquidy if necessary.
- Add the tomato passata/peeled tomatoes.
- Turn up the heat for 2 minutes until the water from the tomatoes evaporates.
- Cook for another 20 minutes over medium heat, so that the sauce thickens and reduces a little.
- Season with salt and pepper as required.
- Cook the pasta "al dente" and then drain it and toss it in the pan with the sauce and mix everything together well.
- Serve immediately with grated parmigiano and fresh basil
Notes
- Nduja can be bought as a whole 'sausage' or in jars. We usually buy the sausage here in Italy but if it comes from Calabria I would assume the Nduja is good from a jar too. Nduja is typically eaten with short pasta such as fileja, maccheroni, penne, fusilli etc or spaghetti. This recipe can be used with any of these types of pasta.
Nutrition Information
Show Details
Calories
569kcal
(28%)
Carbohydrates
87g
(29%)
Protein
21g
(42%)
Fat
15g
(23%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
0.03g
Cholesterol
18mg
(6%)
Sodium
315mg
(13%)
Potassium
745mg
(21%)
Fiber
6g
(24%)
Sugar
9g
(18%)
Vitamin A
618IU
(12%)
Vitamin C
13mg
(14%)
Calcium
195mg
(20%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 569 kcal
% Daily Value*
| Calories | 569kcal | 28% |
| Carbohydrates | 87g | 29% |
| Protein | 21g | 42% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 18mg | 6% |
| Sodium | 315mg | 13% |
| Potassium | 745mg | 16% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 618IU | 12% |
| Vitamin C | 13mg | 14% |
| Calcium | 195mg | 20% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
201 reviews
Excellent
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