Pasta con nduja
Pasta with spicy Calabrian sausage
Ingredients
- 400g 14 oz fileja or other pasta of your choice
For the sauce:
- 1 small red onion peeled and choped
- 200g 7 oz nduja broken into chunks
- 400g 14 oz small cherry tomatoes cut in half, or passata or canned peeled tomatoes
- A few basil leaves torn into pieces by hand if large
- Olive oil
- salt
To finish the dish:
- freshly grated caciocavallo or pecorino romano
Instructions
- Gently sauté the chopped onion in olive oil until soft and translucent.
- Add the nduja and let it melt. Then add the tomatoes along with the basil and a good pinch of salt. Let simmer gently for 15 minutes or so, until the tomatoes have melted into a sauce, stirring from time to time.
- While the sauce is simmering, bring well-salted water to a boil and cook the pasta al dente.
- Drain the pasta (but not too well) and add it to the sauce. Mix well, still over very gentle heat.
- Serve right away, with cheese for those who want it.