Pasta with Nduja
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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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
Description
Pasta with Nduja features the spicy, spreadable salume called nduja cooked gently with finely chopped Tropea red onion and tomato passata. The nduja is mashed and melted into olive oil with the onion, producing a spicy, oily base for the sauce that thickens over 20 minutes of simmering. Once thickened, the sauce is tossed with al dente short pasta such as fileja, allowing the pasta to pick up the rich flavors. A sprinkle of grated Parmigiano cheese adds a sharp, salty note, while fresh basil brings a light herbal contrast.
The sauce's texture is smooth yet sturdy enough to cling to short pasta shapes, and the heat level can be adjusted by varying the amount of nduja used. This dish works well as a warm, hearty meal that highlights the characteristic spicy and aromatic qualities of nduja. Serving immediately with freshly grated cheese offers a satisfying balance between spice, umami, and freshness.
According to notes, nduja can be purchased either as a sausage or in jars, and this recipe accommodates various types of short pasta or even spaghetti. Adjust the quantity of nduja to control spiciness, and stirring in some hot water ensures a proper sauce consistency during cooking. The recipe suggests traditional pairings and flexibility with pasta selection for adapting to what's available.
Ingredients
- 50 g nduja 2oz) adjust depending on personal taste, soft salume/sausage
- 400 g fileja pasta You can use other short pasta such as maccheroni, fusilli or penne, or spaghetti, 14oz
- 1 red onion peeled and finely chopped, large, Tropea variety
- 400 g tomato passata datterini tomatoes are good, or peeled and chopped fresh tomatoes, 14oz
- 2-3 tablespoon extra virgin olive oil
- 50 g Parmigiano Cheese grated or Pecorino, 2oz
- salt to cook pasta and to taste
- black pepper to taste
- basil a few leaves, fresh
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 is available as a sausage or in jars; both can be used depending on availability.
- Typical pasta choices include fileja, maccheroni, penne, fusilli, and even spaghetti.
- Adjust the amount of nduja to control the dish's spiciness to your taste.
- Adding a little hot water during cooking helps achieve a suitable sauce consistency if needed.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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