Calabrian Pasta con 'Nduja

Menu PartEntree
Cuisine TypeItalian

New York City

Chefs in Eataly's restaurants are currently using ingredients imported from the Calabria region of Italy—located at the country's southernmost tip—to add complex flavor to dishes. 'Nduja, a spicy, spreadable salami, kicks up the heat in this pasta preparation. Calabrian peppers, available dried or oil-packed in jars, are another ingredient that adds spicy, smoky and fruity notes to recipes.

Photo courtesy of Ben Hon


Olive oil
3 yellow bell peppers, diced
Salt, to taste
1 small boiled potato
2 oz. milk
½ lb. soft bread
1 garlic clove
1 oz. parsley leaves
2 carrots, finely diced
1 rib celery, finely diced
1 small onion, finely diced
6 oz. 'nduja
1 lb. dried pasta


1. Heat oil in skillet over medium heat; add peppers and saute until tender. Season with salt.
2. Transfer mixture to bowl, add potato and milk. With immersion blender, blend mixture until creamy; keep warm.
3. In blender container, combine bread, garlic, parsley and a little olive oil until crumbs form. Spread crumbs in sheet pan; bake at 150 F for 7 to 8 minutes until crispy.
4. Heat a little olive oil in skillet. Add carrots, celery and onion; saute until tender. Stir in 'nduja; remove from heat.
5. In large pot of boiling, salted water, cook pasta. Drain, reserving a ladle of pasta water. Add pasta water to 'nduja mixture; reduce.
6. To serve, toss pasta with 'ndjua mixture. Spoon a little of the pepper cream sauce on the bottom of a shallow bowl or plate; add a portion of pasta and top with crispy bread crumbs.

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