For many who like spicy (and meaty) pasta, that is the recipe for you. It’s a quite simple sauce made with ‘nduja, a mushy and spicy pork unfold from Calabria. For those who like Italian meals with a kick, this conventional Calabrian dish a must-try!
Whereas this recipe could be very easy, it does require searching for out the correct substances: specifically, ‘nduja and Calabrian fileja pasta.
In lots of international locations, imported Calabrian ‘nduja may be sourced fairly simply. Search for ‘nduja that comes from Spilinga to be sure to’re getting the true deal. For those who stay in the US, the scenario is extra difficult as Calabrian meat imports are banned. As of this writing, we’re conscious of solely one home producer that makes good ‘nduja and so they ship nationwide. We strongly urge avoiding ‘nduja imported from Italy (it gained’t be Calabrian and we’ve by no means discovered one) or different home producers (we’ve sampled all of them, with very disappointing outcomes.
This sauce works greatest with Calabrian “fileja” pasta, which might simply be sourced on-line (or you may watch the video under to learn to make it). Fileja is the Calabrian time period for this pasta form, however you’ll normally discover extra outcomes on-line if you happen to search utilizing the Italian identify, “filei.” For those who completely should discover a substitute, attempt rigatoni or bucatini pasta.
Watch the Pasta Grammar video:
For this recipe, you have to:
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Salt
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1 tablespoon (15 ml) additional virgin olive oil
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1 clove garlic, peeled
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14 ounces (400 g) canned entire peeled tomatoes
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7 ounces (200 g) ‘nduja, or to style (you may enhance or lower this to regulate spiciness)
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12 ounces (340 g) fileja pasta
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Grated Pecorino Romano cheese for topping
Put a big pot of water on to boil and salt it generously. Whereas it comes as much as temp, warmth the olive oil and peeled garlic clove in a big pan. When the garlic begins to sizzle, add the tomatoes.
Crush the tomatoes with a fork, salt them to style, and convey the sauce to a simmer over medium/low warmth. Preserve the sauce simmering when you cook dinner the pasta. If the tomatoes thicken an excessive amount of, you may spoon in a bit of of the pasta water to skinny the sauce as wanted.
When the water involves a rolling boil, add the pasta. Prepare dinner to style or till al dente to your style.
About two minutes earlier than the pasta is cooked, take away and discard the garlic clove, then stir the ‘nduja into the sauce in order that it melts into the tomatoes. When the pasta is al dente, use tongs or a spaghetti fork to switch it into the sauce. Stir all collectively over medium/excessive warmth till the pasta is evenly coated in sauce.
Serve instantly, topped with grated pecorino cheese.
