Calabrian Pasta con 'Nduja
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Eataly
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
Ingredients
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
Steps
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.