Pasta with 'Nduja
For lunch I enjoyed Pasta with ‘Nduja, the recipe of which was based on Pasta Grammar’s recipe here:
https://www.pastagrammar.com/post/pasta-with-nduja-recipe-the-best-spicy-pasta-you-ll-ever-try
And this ‘nduja as recommended by the good folks at Pasta Grammar, was used.
I modified it a bit to my own taste and sensibilities. Having tried this 'nduja previously, I knew that I wanted slightly less funk and fat in the final dish, so I used about half the ‘nduja that the recipe called for, but I wanted the heat. I ground up some Calabrian chilies and added them to the sauce. The result was just about perfect. Slightly more garlic was used and it was pressed and added to the sauce rather than cooked and removed.
A 14-oz can of organic Mutti brand tomatoes formed the background for the sauce, but I was disappointed with the flavor of the tomatoes. They seemed a bit bland compared to the tomatoes I usually use, so I kicked up the flavor a bit with a couple-three tablespoons of tomato paste, also from Mutti and which I’ve used a lot over the years.
DeCecco Mezzi Rigatoni was todays chosen pasta. The shape and texture worked out well but I’d like to try this sauce with a more traditional fileja. Costco’s Pecorino Romano was grated over the pasta and was a nice compliment to the dish.
Overall, a nice, satisfying lunch.
