Nduja Pasta
Ingredients: Red Onion, Nduja, Rigatoni Pasta, Tomato Passata, Pecorino Romano · 50 min cook time · 615kcal · ~₩14,200
Ingredients
0.5개 Red Onion, 100g Nduja, 1봉지 Rigatoni Pasta, 1병 Tomato Passata, 50g Pecorino Romano, 10잎 Basil, 10큰술 Extra Virgin Olive Oil, 1꼬집 Salt, 1꼬집 Pepper
Instructions
1. Cut the red onion into small pieces. I want the onion to caramelize in little chunks. They are very easy and quick to cook.
2. Add lots of extra virgin olive oil to a pan and add the chopped onion. Cook the onion for about 7 minutes on medium-low heat until caramelized.
3. Add a little splash of water to the onion to avoid it from getting burnt.
4. Add the Nduja to the pan with the onions. The Nduja will melt very quickly and add a kick to the sauce base.
5. Pour the homemade tomato passata into the pan. Cook on medium-low heat for a minimum of 30 minutes. The flavors need to get to know each other. You can also cook it for an hour if you want, but half an hour is plenty.
6. Add a little touch of salt and pepper to the sauce. Taste it and adjust the seasoning as needed.
7. Get a large pot of water and add one spoon of sea salt. Cook the rigatoni pasta according to package instructions, we want the pasta to be al dente. Stir the pasta at least two to three times to avoid it from getting stuck to the bottom of the pot.
8. Switch off the stove for the sauce. Quickly put some basil in the sauce. You don't have to use basil if you don't want to, but for me, a little bit of basil is important. Make sure you keep it fresh, so don't cut the basil with a knife, use your hands, because we want the oil from the basil to be released inside the sauce.
9. Get a mug of pasta water and keep it on the side, just in case you might need it, because the sauce is very thick.
10. Add the cooked pasta to the sauce. Don't be scared to drop some pasta water inside. Spread the pasta around and see if any pasta water is required. The rigatoni are kind of struggling a little bit to absorb the sauce. Let's give the sauce a little relief, let's put some pasta water.
11. Add Pecorino Romano to the pasta. I think in Calabria they use more Pecorino Romano and less Parmigiano. It is very important that you put a lot, go crazy. Now we are ready to toss. When you toss, the pasta not only gets creamier, but the pasta really makes love with the sauce.
12. Serve the pasta on a plate. Add more Pecorino on top and a little bit of fresh basil. Enjoy!
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