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.
- 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)
Place a pot of salted water on high heat and bring to a boil.
While the water is heating, in a large sauce pan or frying pan heat up the oil and Ciliegino tomato sauce.
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.
As the nduja melts and cooks into the sauce, add water as needed to maintain a saucy consistency or else it will dry up.
Once completely amalgamated, add pasta to boiling water and cook for 4-5 minutes. Before straining conserve 1/4 cup of the pasta water.
Add the pasta water to the sauce and stir in well
Add the pasta into the pan and lightly stir until everything is well coated.
Add a desired amount of cheese of your choice and mix into the pasta to achieve a creamy consistency
Plate and enjoy!