This Calabrian pasta balances the chilli heat of ’nduja with sweet tomato and salty cheese.
Serves 4
Ingredients
- 400 g short pasta
- 80–100 g ’nduja, to taste
- 400 g tomato passata or crushed tomatoes
- 1 small onion, finely chopped
- 1 tablespoon extra virgin olive oil
- 50 g pecorino, finely grated
- Salt
Method
- Warm the olive oil in a pan and gently soften the onion.
- Add the ’nduja and stir for 1 minute until it melts into the oil.
- Add the tomato and simmer for 12–15 minutes.
- Cook the pasta in salted water until al dente. Reserve a cup of cooking water, then drain.
- Toss the pasta through the sauce, adding a splash of cooking water if needed.
- Finish with pecorino and serve hot.
Due Mondi tip: Start with less ’nduja and add more after tasting. The heat varies between producers.