| Cuisine: Italian | Type: Main Course | Serves: 4 |
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Source:
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Serious Eats |
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Attributes:
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Book |
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Comments:
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'Njuda is a soft, spreadable sausage made from pork and Calabrian chilies. We use this sauce as a pizza sauce, too. |
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Serving Suggestions:
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Serve over any pasta, but especiallly good with ziti or rigatoni where the sauce can get inside the tubes. |
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Ingredients:
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1 tbs. extra-virgin olive oil 2 large shallots, thinly sliced Kosher salt 1 (24.5 out) bottle passata 4 oz. 'nduja 1 pound dried ziti, candele, or other short tubular pasta 2 oz. freshly grated Pecorino Romano cheese, or more to taste |
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Instructions:
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1. In a large skillet, heat olive oil over medium heat until shimmering. Add shallots, season lightly with salt, and cook, stirring often with a wooden spoon, until shallots are softened but not browned, 5 - 7 minutes. 2. Add passata, and make sure to use it all up by rinsing the bottle with some water and adding it to the pan. Bring to a simmer, season lightly with salt, and cook, stirring occasionally until sauce is slightly thickened, 12 - 15 minutes. 3. Add 'nduja, and use a wooden spoon to break up and stir into the sauce. Cook, stirring constantly until 'nduja is emulsified and incorporated into the sauce, 1 minute or so. 4. Meanwhile, in a pot of boiling salted water, cook the pasta about 2 minutes short of al dente. Use a skimmer to add the pasta to the sauce, and reserve about a cup of the pasta water. Stir to combine and add some of the pasta water as needed. 5. Increase the heat to high and cook, stirring and tossing, until the pasta is al dente and is thickened and coats the sauce, about 2 minutes, adding more reserved pasta water as needed. Remove from the heat, add half the grated cheese and stir rapidly to incorporate. Season with salt to taste. Serve immediately passing the remaining cheese at the table. |
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Related recipes:
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None |
2025-07-22