Pasta nduja e pecorino

Pasta with ‘nduja and pecorino is a simple yet flavorful dish, typical of the Italian culinary tradition. Here’s how to make it:

Ingredients

• 320 g of pasta (e.g., spaghetti or penne)
• 150 g of ‘nduja
• 100 g of grated Calabrian pecorino
• 1 clove of garlic
• Extra virgin olive oil (as needed)
• Fresh or powdered chili pepper (optional)
• Salt (as needed)

Preparation

1. Bring a large pot of salted water to a boil for the pasta.
2. In a large skillet, heat a drizzle of extra virgin olive oil and add a crushed clove of garlic. If you like a spicier flavor, you can also add some chili pepper.
3. Dissolve the ‘nduja in the pan over low heat, stirring with a wooden spoon to make it creamy.
4. When the water boils, cook the pasta al dente according to the package instructions.
5. Drain the pasta and transfer it to the pan with the ‘nduja, removing the garlic.
6. Sauté the pasta over high heat to blend it well with the seasoning, adding some of the cooking water if necessary to make it creamier.
7. Add the grated pecorino and stir well until the pecorino has melted together with the ‘nduja, thus creating a tasty cream.
8. Serve the pasta immediately while hot, garnishing with additional grated pecorino if desired.

Fun Facts

‘Nduja is a soft, spicy Calabrian salami made with parts of the pork, red chili pepper, and spices. It is known for its versatility and is used in various ways in regional cuisine: spread on bread, as an ingredient in sauces, and to dress pasta or pizza. Calabrian pecorino, on the other hand, is a flavorful cheese that pairs well with the spiciness of ‘nduja, balancing the dish.

Remember that the amount of ‘nduja and pecorino can vary according to your personal taste and the level of spiciness you prefer. Enjoy your meal!