Why didn’t anyone tell me about nduja earlier in life?! This spicy, spreadable pork sausage from the Calabria region of Italy is glorious in every form, but especially in this creamy pasta.
Equipment
Here’s what you need to make creamy ‘nduja pasta at home:
- large pot
- large skillet
- chef’s knife
- cutting board
- wooden spoon
- medium bowl
- measuring cup
- strainer
Note: the full ingredients list and recipe instructions can be found below!
Cooking Tips
- Salt your pasta water. You have probably heard cooks say, “your pasta should be salty like the ocean!” It’s me, I’m cooks. That means, you need to taste the pasta water to know if it’s well-seasoned, and when you do, it should be salty like the ocean.
- Temper the egg-parmesan mix. The creamy component to this pasta is actually not cream, it’s a mixture of egg yolks and parmesan. To prevent the eggs from curdling in the pasta, you need to temper them. We do this by mixing a bit of pasta water with the eggs and parmesan when whisking. This also activates the eggs’ thickening power, making the dish extra silky in texture.
- Shopping for ‘nduja might be easier than you think. I’m seeing it pop up more and more in my local grocery stores. Most often, I find it in the Italian section, amongst the jarred and canned products.
- Serve it with… a yummy dip, like this garlicky white bean number, to impress the guests at your next dinner party.
What is 'nduja?
‘Nduja is a cured spicy spreadable sausage from the Calabria region of southern Italy. It’s made from pork, fat, herbs, spices and local chillies. Traditionally, this pork spread is made using the less-desirable cuts of meat, like intestines, lungs and stomach, as a way to extend the yield of the animal. More recently, it’s become a dare-I-say trendy way to zhuzh up a meal.
Where can I buy 'nduja?
‘Nduja can be easily found in Italian markets or local specialty food stores. For my Canadian friends, you can usually find it at Farm Boy. If you’re in Toronto, try the Cheese Boutique.
Creamy Nduja Pasta
4
servings40
minutesIngredients
2 garlic cloves, sliced
2 hot italian sausages, casings removed
¼ cup nduja
2 egg yolks
1 cup parmesan, plus more for serving
1 tbsp butter
500g rigatoni (or pasta shape of your choice!)
Directions
Bring a large pot of salty water to boil.
While you wait, heat a large skillet (ideally one with tall sides) on medium heat. Add olive oil and garlic and cook until fragrant, about one minute.
Add sausage meat and break up into 1-inch pieces. Let it cook, untouched until caramelized and golden on one side.
Using a wooden spoon, break up the sausage into smaller pieces and let cook until ⅓ of the meat is browned and crispy.
Your water should be boiling by now, so drop your pasta. I’m using rigatoni but I think linguine would also work well here.
Back in the pan, add nduja and tomato paste. Using the back of the spoon, smoosh the nduja and tomato paste into the oil and stir, completely coating the sausage. Reduce heat to low.
In a medium bowl, whisk together egg yolks and parmesan. Add a tablespoon, or two, of pasta water to temper the eggs, whisk again. Once thickened, add it to your nduja-sausage and mix. A thick sauce will start to form.
Reserve 2 cups of pasta water and drain the rest. Add pasta to the pan with about ½ cup pasta water and mix vigorously. Add butter, ½ cup more pasta and mix again. You’ll know it’s ready when the sauce is creamy and glossy and each pasta noodle is generously coated.
Remove and serve with more parmesan.