Calabrian Style Tonnarelli
In Italy there is a region (much like a province) called Calabria. Their cuisine is unlike any other region in Italy due to their use of hot peppers. This delicious dish implements the use of a salumi called Nduja (in-du-ya), a soft, semi spreadable salumi made with a high ratio of fat and chili peppers to meat. Due to the high level of fats, it easily melts and mixes well with sauces, adding a very unique flavour and spicy kick.
Serves 4
Ingredients
- 500g of Regal Tonnarelli Fresh Egg Pasta
- 2 Tbsp Luigi Tega Extra Virgin Olive Oil
- 500g Terre Scelte Ciliegino 100% Sicilian Cherry Tomato Sauce
- 120g Nduja
- Water (as needed)
- 1/4 Cup of Pasta Water
- Grated Parmigiano Reggiano / Pecorino Romano (to taste)
Directions
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Place a pot of salted water on high heat and bring to a boil.
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While the water is heating, in a large sauce pan or frying pan heat up the oil and Ciliegino tomato sauce.
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Cut the Nduja into pieces and add to the sauce. Begin to lightly stir and break up the nduja with a wooden spoon, it will begin to dissolve into the sauce.
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As the nduja melts and cooks into the sauce, add water as needed to maintain a saucy consistency or else it will dry up.
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Once completely amalgamated, add pasta to boiling water and cook for 4-5 minutes. Before straining conserve 1/4 cup of the pasta water.
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Add the pasta water to the sauce and stir in well
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Add the pasta into the pan and lightly stir until everything is well coated.
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Add a desired amount of cheese of your choice and mix into the pasta to achieve a creamy consistency
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Plate and enjoy!
Buon Appetito!
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