Spaghetti with Nduja and San Marzano Tomatoes
A first course with a strong character that celebrates Calabrian nduja, one of Italy's most beloved cured meats. Its creaminess melts in the San Marzano tomato sauce, creating an irresistible condiment.
Ingredients (for 4 people)
- 400g bronze-drawn spaghetti
- 150g of Calabrian nduja
- 400g peeled San Marzano tomatoes
- 1 golden onion
- 4 tablespoons of Calabrian EVO oil
- Grated pecorino cheese to taste
- Salt and black pepper to taste
- Fresh basil to taste
Preparation
- Sauté finely chopped onion in EVO oil over low heat for 5 minutes.
- Add nduja and let it melt while stirring, about 3 minutes-the fat will turn deep red.
- Add San Marzano tomatoes crushed with your hands. Add salt and cook over medium heat for 15 minutes.
- Cook the spaghetti in plenty of salted water, drain them al dente and stir them into the pan with the sauce.
- Serve with plenty of grated pecorino cheese and fresh basil leaves.
The secret
The nduja should melt completely in the sauté before adding the tomato: it is this step that makes the sauce creamy and enveloping.
