Nduja is a spicy spreadable salami from Calabria, Italy, that's traditionally made with pork and chili peppers. When mixed with pasta, it creates a rich, fiery sauce that's full of flavor.
1poundrigatoni pasta(or other similar shaped pasta)
1tablespoonolive oil
½mediumonion, diced(about a cup)
2clovesgarlic, minced
½cup'nduja(casing removed)
28ounce canSan Marzano tomatoes(crushed)
¼cupchopped fresh basil
parmesan for serving
Instructions
Bring a large pot of salted water to boil. Cook the pasta according to package instructions until just al dente. Save a cup of pasta water, drain pasta, and set aside.
In a large saucepan or skillet, heat olive oil over medium heat. Add in the onion and cook for 3-4 minutes until softened. Add in the garlic and 'nduja and break up 'nduja using a spoon. Add in the crushed tomatoes and bring to a simmer. Cook, uncovered for 10-12 minutes until sauce has thickened slightly.
Pour pasta into sauce and add in pasta water if needed to loosen up the sauce. Toss altogether. Serve immediately with a sprinkle of parmesan cheese on top.
Notes
Pasta: short tube-shaped pasta like rigatoni or penne work best with Nduja sauce because they help to catch the spicy, oily sauce.
Nduja: since nduja is the star of this dish, it's important to use a high quality brand, preferably Nduja imported from Italy for the best flavor.
Tomatoes: because there are just a few ingredients in this dish, use a good quality canned tomato like San Marzano. Just crush them in a bowl, using your hands, before adding them to your sauce. Be careful not to splatter the juice of the tomatoes while doing this.
Pasta Water: save about a cup of pasta water before draining the pasta. Add it to the dish if you need to thin out the sauce.
Serving: Nduja Pasta is best served hot with a sprinkle of parmesan cheese. Enjoy!