Ingredients for 4 person
For the sauce:
1 red onion (medium size)
600gr cherry tomatoes (cut in half)
100gr ‘nduja (or more!)
Basil, extra virgin olive oil, salt
Finely slice the onions and transfer in a saucepan with EVO oil. Stir well, cover and cook until soft and translucent. Add tomatoes, basil, stir and leave to cook until start to be sauced ( not completely dissolved, about 10/15 minutes)). Season with salt. Take the skin off the ‘nduja and add into the saucepan in one time. Stir, ‘nduja will be dissolve in few moment. For having a more spicy sauce, melt ‘nduja in the saucepan before adding tomatoes and basil. Then proceed as wrote.
For the pasta:
200gr durem weat flour
200gr tepid water (about)
2tbs extra virgin olive oil
2pinch of salt
Place the flour in a wooden pasta board, make a well in the center. Pour the oil and salt into the well, and add the water, little by little, incorporating flour until absorbed. Continues adding water and incorporating flour until the dough will be kneadable but not sticky. Knead for minimum 30 minutes. (You may have to add more flour as you knead.) Wrap the dough in plastic film, and let rest for 30 minutes.
Using a pasta machine, roll the dough out into thin sheets and leave to dry for a few minutes, and then cut them into Tagliatelle.
Bring a large pot of water to a boil; add salt and the Tagliatelle, and cook until the pasta is just al dente. Drain and transfer in the saucepan with the ‘nduja and tomato sauce, stir well. Serve with Parmigiano Reggiano on the side.