Artisan Pasta with Nduja
There Nduja it is a typical product of the Calabria. This is a spicy, spreadable sausage made with pork and chili pepper. Soft, it is traditionally eaten spread on bread or as a condiment for Artisan PastaThe preparation of Nduja is A long and complex process. The pork is finely minced and mixed with salt, chili pepper, and other spices, such as fennel and oregano. The mixture is then stuffed into natural pork casings and left to cure for several weeks., during which it develops its characteristic spicy flavour. It was originally invented as a way to preserve leftover pork, using chili pepper as a natural preservative. Today, Nduja It is produced in an artisanal way throughout Calabria, but the city of Spilinga, in the province of Vibo Valentia, is considered the home of Nduja
Ingredients
- 320 g Scialatielli PGI The Old Pastificio di Gragnano
- 80 g Nduja Calabrian delights
- 1 Onion
- 350 g Tomato Pulp
- qb Olive oil extra virgin
- qb Basil
- 50 g Caciocavallo
- qb salt
Instructions
- Chop the onions and sauté them in a pan with oil.
- Remove the casing from the nduja, break it into pieces and place it in the pan. Add a ladle of hot water and mix.
- Now add the tomato pulp and cook for 15 minutes, mixing well.
- Meanwhile, cook the pasta in plenty of salted water and drain it al dente, then put it in the pan with the sauce and mix
- Prepare some caciocavallo flakes and chop the basil.Add both to the pan and sauté the pasta for a couple of minutes.
- Your pasta with nduja is ready to be served.