Spicy Nduja and Tomato Pasta: A Taste of Calabria

Nduja, the star of the show, is a fiery, spreadable salami from the sun-drenched region of Calabria in Southern Italy. At Carluccio's, we love Its unique texture and spicy kick make it a fantastic ingredient for adding depth and heat to a simple tomato pasta sauce. This recipe is all about letting the nduja shine, creating a rich, flavourful sauce that clings beautifully to your favourite pasta. It's a quick and easy weeknight dinner that feels like a special treat.

Carluccio's nduja is an ingredient that is renowned for its authentic taste and quality. The paste-like texture means it melts wonderfully into the sauce, infusing it with a deep, smoky heat that is truly irresistible.

Ingredients:

• 400g pasta (our Trottole al Bronzo, or Penne Regine would work great)

• 1 tbsp olive oil

• 1 medium onion, finely chopped

• 2 cloves garlic, crushed

• 80g Carluccio's 'nduja

• 1 x 400g tin of chopped tomatoes

• 1 tsp sugar (optional, to balance the acidity of the tomatoes)

• A handful of fresh basil leaves

• Parmigiano Reggiano, for serving

• Salt and black pepper to taste

Method:

1. Bring a large pot of salted water to a rolling boil. Add your pasta and cook according to the packet instructions until al dente.

2. While the pasta is cooking, heat the olive oil in a large pan or skillet over a medium heat. Add the chopped onion and cook gently for 5-7 minutes until soft and translucent.

3. Add the crushed garlic and cook for another minute until fragrant.

4. Now for the star ingredient! Add the Carluccio's 'nduja to the pan. Use a wooden spoon to break it up and stir it into the onion and garlic. The 'nduja will melt and release its vibrant red oil, creating the base for a wonderfully flavourful sauce.

5. Pour in the tinned chopped tomatoes. Add the sugar if using, and season with salt and pepper. Stir everything together and bring the sauce to a gentle simmer.

6. Reduce the heat to low and let the sauce cook for 10-15 minutes, allowing the flavours to meld and deepen.

7. Once the pasta is cooked, drain it, reserving a small cup of the starchy pasta water.

8. Add the cooked pasta directly to the pan with the 'nduja and tomato sauce. Toss everything together, adding a splash of the reserved pasta water if the sauce seems too thick. This helps the sauce cling to the pasta beautifully.

9. Tear in the fresh basil leaves and give it one final stir.

10. Serve immediately, topped with a generous grating of Parmigiano Reggiano.

Enjoy this taste of Calabria!