I realized that I didn’t write any post yet about that amazing ingredient which is the ‘Nduja! 🙂

I’m not using it often because I don’t always find it, but when I see it I usually never miss it. The ‘nduja it’s a spreadable meat product typical of Calabria region, especially the area of Spilinga. It is made with pork meat, pork fat, a high amount of hot peppers (25-30% usually) and it is smoked 🙂 so it’s really spicy! And because of such a high content of hot pepper, no preservatives are used.

Traditionally all the “poor” cuts of the animal were used: spleen, stomach, lungs, intestine, heart, trachea, esophagus, pharynx, head, etc. while nowadays many modern recipes don’t use all these things. In the more artisanal ‘nduja the mix is left for a few hours in wooden kneading toughs, then stuffed in guts and smoked with resinous and aromatic woods for at least ten days. Then aged for about one year.

‘Nduja has a very particular flavor, and it can be used in many recipes, it really gives an extra kick to them. Of course, you can also simply enjoy it on a slice of good bread.

Let’s see an easy recipe.

INGREDIENTS (2 people):

• 200 g pasta (I used eliche/fusilli)
• 50-60 g ‘nduja
• 200-250 g tomato sauce
• 1 small purple onion (if you find it, Cipolla di Tropea to keep the connection with Calabria region)
• extra virgin olive oil
• fresh basil

1. Take a pot and start boiling the water. Then take a pan, heat a drizzle of extra virgin olive oil and then add the purple onion cut into slices. Let it simmer slowly until soft, about 10 minutes. Add also just a little bit of water.
2. Meanwhile take the ‘nduja and squeeze it with a fork, to make it softer. Then add it to the onions and mix together (but if you prefer you can add it after the tomato sauce).
3. Add then the tomato sauce and mix. Meanwhile add also the pasta to the salted boiling water.
4. When the pasta is ready, drain it and add it to the sauce, with the fresh basil leaves and a ladle of boiling water. Mix well together.
5. Serve it, add a drizzle of extra virgin olive oil and enjoy 🙂 and be sure to have a good bread to clean the dish!

PS: this sauce is perfect also with gnocchi 🙂

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Products used:

Pasta: eliche from Pastificio Gentile

Tomato sauce: from Niasca Portofino