Makes 2 servings
Nduja is one of Calabria’s most famous exports. This sausage mix packs a lot of heat thanks to blend of local chili peppers. In this dish it is paired with another of Calabria’s well-known culinary stars. This recipe many be doubled to make 4 servings.
9 ounces fileja pasta (for a substitute, casarecce or collizione pasta from Brella)
2 cloves garlic, minced
2 tablespoons ’Nduja*
1 ½ cup plum tomatoes
1/3 cup extra-virgin olive oil
Pinch of salt to taste
1/4 cup red wine
4 to 5 shredded fresh basil leaves
¼ cup shredded ricotta salata*
- Heat olive oil in a large pot on medium high heat. Add garlic and sauté until it softens. Then mix in ’nduja. When it begins to incorporate in the oil, pour in the red wine and cook until the sauce reduces by half. In the meantime, use either a hand or regular blender to puree plum tomatoes.
- Add the puree mixture to the saucepan and cook on medium heat for about 20 to 30 minutes.
- Add in fresh basil in the last few minutes for extra aroma and flavor.
- While the sauce is cooking, place fileja pasta in salted boiling water. Cook for about 8 to 10 minutes or until done. Strain pasta and add it into sauce so flavors integrate well.
- Place in individual warm bowls topped with the grated cheese and serve.
- *Ricotta Salata is an Italian cheese made from the whey part of sheep milk, which is pressed, salted and aged for at least 90 days. It is milky white in color with firm texture and salty taste.
- The cheese is often used in salads and ideal for slicing, crumbling and grating.