For many who like spicy (and meaty) pasta, that is the recipe for you. It’s a quite simple sauce made with ‘nduja, a delicate and spicy pork unfold from Calabria. In the event you like Italian meals with a kick, this conventional Calabrian dish a must-try!
Whereas this recipe may be very easy, it does require searching for out the right elements: specifically, ‘nduja and Calabrian fileja pasta.
In lots of international locations, imported Calabrian ‘nduja might be sourced fairly simply. Search for ‘nduja that comes from Spilinga to be sure you’re getting the true deal. In the event you reside in the USA, the state of affairs is extra difficult as Calabrian meat imports are banned. As of this writing, we’re conscious of solely one home producer that makes good ‘nduja they usually ship nationwide. We strongly urge avoiding ‘nduja imported from Italy (it gained’t be Calabrian and we’ve by no means discovered one) or different home producers (we’ve sampled all of them, with very disappointing outcomes.
This sauce works finest with Calabrian “fileja” pasta, which may simply be sourced on-line (or you’ll be able to watch the video beneath to learn to make it). Fileja is the Calabrian time period for this pasta form, however you’ll normally discover extra outcomes on-line should you search utilizing the Italian title, “filei.” In the event you completely should discover a substitute, attempt rigatoni or bucatini pasta.
Watch the Pasta Grammar video:
For this recipe, you will want:
-
Salt
-
1 tablespoon (15 ml) additional virgin olive oil
-
1 clove garlic, peeled
-
14 ounces (400 g) canned complete peeled tomatoes
-
7 ounces (200 g) ‘nduja, or to style (you’ll be able to improve or lower this to regulate spiciness)
-
12 ounces (340 g) fileja pasta
-
Grated Pecorino Romano cheese for topping
Put a big pot of water on to boil and salt it generously. Whereas it comes as much as temp, warmth the olive oil and peeled garlic clove in a big pan. When the garlic begins to sizzle, add the tomatoes.
Crush the tomatoes with a fork, salt them to style, and convey the sauce to a simmer over medium/low warmth. Maintain the sauce simmering whilst you prepare dinner the pasta. If the tomatoes thicken an excessive amount of, you’ll be able to spoon in a bit of the pasta water to skinny the sauce as wanted.
When the water involves a rolling boil, add the pasta. Prepare dinner to style or till al dente to your style.
About two minutes earlier than the pasta is cooked, take away and discard the garlic clove, then stir the ‘nduja into the sauce in order that it melts into the tomatoes. When the pasta is al dente, use tongs or a spaghetti fork to switch it into the sauce. Stir all collectively over medium/excessive warmth till the pasta is evenly coated in sauce.
Serve instantly, topped with grated pecorino cheese.
