Hemm Pasta with ‘nduja it is a typical first course of Calabria: it is a spicy and soft salami made from pork and chilli. Usually this salami is used spreading it on slices of toasted bread, in order to attenuate its intense flavor, but it is also excellent as a base for ragù or added to tomato sauce to season pasta, as in the case of this recipe. If you are more imaginative, we suggest you garnish a pizza or combine nduja with semi-aged cheeses during an aperitif or, for example, mix it in a very tasty Omelette with onions. Prepare this pasta with Calabrian nduja and its strong taste will fascinate your guests.

Preparazzjoni

1

Take the onion, peel it and cut it into small pieces.

2

Pour the extra virgin olive oil and the sliced ​​onion into a large pot with high sides; let the ingredients brown for about 2 minutes.

3

Add half a glass of water to the pot and cook for another 5 minutes.

4

At this point, remove the nduja gut with a small knife and cut it into small pieces.

5

Add the nduja to the fried sauce.

6

Let the salami melt in the pan, stirring occasionally.

7

Add the tomato puree and a pinch of salt (be careful not to overdo it as the nduja is already very tasty by itself).

8

Mix well and add half a glass of water again; cook over low heat for about 20 minutes.

9

While the sauce is cooking, place a pan filled with water and salt on the stove; once it reaches the boil, throw the pasta inside and let it cook. After the time has elapsed, drain and mix it with the prepared sauce.

10

Add a sprinkling of previously chopped parsley before serving the pasta.

aċċessorji

• Qtugħ
• Sikkina
• Mgħarfa tal-mejda
• pot
• Large pan with high sides
• ħġieġ
• Spatula

Għajnuniet u tricks

• We suggest you also add two green peppers cut into rounds to the fried onion to have a Pasta with ‘nduja with an even more decisive flavor.
• There are many types of pasta that can be used for this delicious dish; choose from spaghetti, fusilli, rigatoni or tasty penne alla nduja: wholemeal pasta will treat the sauce better and enhance the flavor of the salami.
• Try to complete your Pasta with ‘nduja with a sprinkling of pecorino cheese cut into thin flakes and you will not regret it!

ħażna

Pasta with ‘nduja can be stored in the refrigerator, inside an airtight container, għal massimu ta’ 2 ijiem.

storja

Nduja is a typical salami ofplateau of the Poro, in the province of Vibo Valentia. It is prepared with the fatty parts of the pig and with the addition of Calabrian chilli, stuffed and then smoked. Its name derives from ‘andouille’ a French word that defines a type of sausage with a soft texture.

Historically considered a poor dish, it was created to use the scraps of pork meat; today, however, only the best parts are used, which are mixed with salt and Calabrian chilli, both sweet and spicy, which give this sausage its typical red color.