Handmade fettuccine with fresh tomato sauce and ‘Nduja, Calabrian spicy spreadable sausage
Spicy and smoked, two primordial flavors
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.
