Italian Menu, Pasta, Recipes

Handmade fettuccine with fresh tomato sauce and ‘Nduja, Calabrian spicy spreadable sausage

Handmade fettuccine with fresh tomato sauce and ‘Nduja, Calabrian spicy spreadable sausage

“Spicy and smoked, two primordial flavors

To taste ‘Nduja is an experience that brings you back in the past, in those rural and peasant Italian traditions, which have become eternal.
I think is a set of adjectives that converge in a real outburst!
The top of a teaspoon is enough to expand its taste all around your mouth: the spicy flavor of sausage and the smoked taste that mitigates the chili.

In this recipe ‘Nduja gets melted in a fresh cherry tomato sauce, with onions from Tropea and basil. The color of the tomato becomes crimson and you can see the density of ‘Nduja enriching the sauce. And basil gives its unmissable note of freshness, that binds all the ingredients.


What exactly is ‘Nduja?

It looks like a big sausage, when opened it reminds a chili paste, so red and shiny, you can see chili pepper’s pieces and its seeds. You could be afraid to taste it, looks menacing! In fact, it is spicy! but not only. It is so enjoyable, so delicious, the flavor satisfies your mouth.  As well as the consistency that gives pleasure. Just imagine a creamy salami that you can melt in a sauce or spread. The smoky taste, so enchanting, mitigates the spiciness.

In the past the ingredients were all those parts of the pig that are not used for classic preparations (I let you imagine …)

Today lard, pancetta and pork cheek are the main ingredients, in addition to salt.

It is perfect to enrich a ragu, garnish a pizza, or combine it with cheeses, as well as eating it, as it is, on bread.

Tips since it is made with a lot of spicy pepper, it can be kept for many days, as spicy pepper is a natural antiseptic.


Onion from Tropea

Calabrese like the ‘Nduja, this onion goes perfectly with this recipe. It is very sweet and juicy and is a perfect contrast with the rest. We like to eat it raw in salads or to marinate dishes, as well as for the preparation of “soffritto”, which is the mixture of vegetables that we brown for many recipes: carrots, celery and onion. Thanks to its sweetness we use onion from Tropea to prepare compote, perfect with cheeses.

Tips try to cut Tropea onions into small pieces with capers, parsley, lemon juice and extra virgin olive oil (you can decide the quantities of each ingredient according to your taste), mix well and make a sauce. Pour it over grilled fish or chicken.
You will find out what a wonderful meal you will taste!

Handmade fettuccine with fresh tomato sauce and ‘Nduja, Calabrian spicy spreadable sausage

Spicy and smoked, two primordial flavors
Course Soup
Cuisine Italian
Keyword nduja, tropea
Prep Time 1 hour 30 minutes
Cook Time 7 minutes
Total Time 1 hour 40 minutes
Servings 4 people

Ingredients

For the sauce:

  • 1 Medium size onion from Tropea (the red one works too)
  • 600 gr cherry tomatoes cut in half
  • 100 gr ‘Nduja(or more!)
  • Extra virgin olive oil
  • Basil,salt

For homemade pasta:

  • 2 fresh organic eggs
  • 200 gr flour (100gr all purpose, 100gr durum wheat flour)
  • Pinch of salt

Instructions

  • 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 for about 10 minutes, uncovered, until vegetables become mushy (not completely dissolved) and the juice comes out. Season with salt.
  • Take the skin off the ‘Nduja and add into the saucepan. Stir, to dissolve it and add more basil. Turn off the heat and keep warm aside.
  • Once dough is ready and the pasta sheets too (as explained on the homemade pasta page (link)) move the handle in the fettuccine gear and cut the pasta sheet rolling into the machine (through the slot for fettuccine): you'll obtain your homemade pasta. Lay carefully down your fettuccine on a floury tray; make sure that do not stick together,sprinkle them with flour and remember to move them often.
  • Bring a large pot of water, when it is about to boil add a fistful of salt: the water must be as salty as the sea. Don’t worry, the pasta will not absorb the entire quantity of salt and will be correctly salted.Then add fettuccine. After 3 minutes about, drain the pasta and transfer in thesauce. Gently sauté to absorb the flavor Serve immediately with grated Parmigiano Cheese or for a stronger taste, Pecorino Cheese.
Other suggestions for more spicy sauce, add ‘Nduja when onions are soft, before adding tomatoes and basil. Then proceed as explained above.


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