After day afer day of rain, we finally were able to enjoy a few warm, sunny days in a row, but alas, the rain is back today with a vengeance. We’ve finished planting most of the flower beds we wanted to get completed this spring, but when you move into a new house, there is always a lot of planting that could be done. I have a feeling I will be planting a lot more in the upcoming months. Our vegetable garden is now flourishing after the few hot, sunny days we enjoyed, and I just adopted three new teenage chickens this week. New chickiens are aways fun, but these little ones are afraid of everything at this point. I am trying to handle them each a little every day to get them used to people, but they will have to be segregated from my older chickens for a month to ensure they are healthy before I add them into my existing flock. Life has been busy lately, but very satisfying. I just need to make some time to get back into the kitchen to work on recipes!
My husband and I both love nduja, so I am always trying to find new ways to add it to my recipes. If you are not familiar with nduja, it is a spicy, spreadable pork salumi from Calabria, Italy. It is typically made with parts of the pig such as the shoulder and belly, as well as tripe, roasted peppers and a mixture of spices. Nduja, although spicy, doesn’t have too much heat, so even my grandkids enjoy it. I add it on my pizza, spread on bruschetta, and I like to add it to some of my pasta recipes. This pasta recipe is one I made a few times in Italy before we left, and I never managed to get photos of the completed dish, so I made it for my husband and grandson this past week and they both really enjoyed it
This pasta dish is full of flavor and has just a hint of heat because the nduja is tempered by the tomato sauce as well as the heavy cream. I used a fresh garganelli pasta shape for my pasta dish, but any short pasta would work just as well.
Deborah Mele 2019
- 1 Pound Pasta (See Notes Above)
- 3 Tablespoons Olive Oil
- 1/2 Cup Finely Chopped Onion
- 3 Garlic Cloves, Minced
- 4 Ounces Nduja
- 3/4 Cup Vodka
- 1 (28 Ounce) Can Crushed Tomatoes
- Salt & Pepper To Taste
- 1/2 Cup Heavy Cream
- 1/3 Cup Grated Pecorino Romano Cheese Plus Extra For Serving.
- 1/3 Cup Finely Chopped Fresh Parsley
- Add the oil to a saucepan over medium heat.
- Once it is hot, add the onion and cook for about 4 minutes until softened.
- Add the garlic and cook another minute or two until fragrant.
- Add the nduja and stir until it melts into the oil.
- Add the vodka, and cook until it is reduced by half.
- Add the tomatoes, salt and pepper, and bring to a boil.
- Reduce to a simmer, and cook for 10 minutes.
- Bring a large pot of lightly salted water to a boil while the sauce is simmering.
- Add the pasta and cook until it is "al dente".
- Stir the cream and parsley into the sauce, and keep sauce warm.
- Drain the pasta, then return it to the pot.
- Add half the sauce and the cheese to the pasta, and toss until mixed.
- Serve the pasta in individual bowls with a scoop of sauce on top.
- Serve, passing the extra cheese around at the table for those who want it.
Adapted from Smoky Pasta Alla Vodka from Food52
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'Nduja Spicy Spreadable Salami - 6 oz
Calabrian Nduja Sauce by Tutto Calabria (6.3 ounce)
Carmelina San Marzano Italian Chopped Tomatoes in Puree, 28 ounce (Pack of 6)
Garganelli – Rustichella Pasta Abruzzese
Cuisinart 77-412 Chef's Classic Stainless 4-Piece 12-Quart Pasta/Steamer Set
Sweese 1309 Porcelain Salad/Pasta Bowls - 22 Ounce - Set of 6, White
Nutrition Information:Yield: 6 Serving Size: 1 1/2 cups
Amount Per Serving: Calories: 346 Total Fat: 16g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 27mg Sodium: 159mg Carbohydrates: 28g Fiber: 2g Sugar: 3g Protein: 7g