Spaghettini With Nduja Recipes

SPAGHETTINI WITH 'NDUJA

Spaghettini With 'Nduja image

Provided by Julia Moskin

Categories dinner, quick, pastas, appetizer, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 bunches (about 1 1/2 pounds) broccoli rabe, trimmed, (optional)
Salt
1 pound dried spaghettini (vermicelli) or spaghetti
2 tablespoons extra virgin olive oil, more for garnish
6 garlic cloves, thinly sliced
1 large red onion, minced
4 ounces 'nduja
Zest of 1 lemon
Juice of 1 lemon (optional)
Freshly ground black pepper
1/4 cup bread crumbs, toasted

Steps:

If using broccoli rabe, in a large pot bring about 1 inch salted water to a boil. Add broccoli and cook, covered, stirring occasionally, until tender, about 3 minutes. Set aside to cool, then cut into 1/2-inch pieces. Add about a gallon of water to same pot and a teaspoon of salt and cook spaghettini until tender, about nine minutes. Drain.
Meanwhile, in a very large skillet, heat oil over medium-high heat. Add garlic and onion, sprinkle with salt and cook, stirring occasionally, until soft, 8 to 10 minutes.
Add 'nduja and stir, breaking up meat with a fork until meat melts. Add broccoli rabe, if using, and lemon zest and stir to combine. Mix in spaghettini. Taste and adjust seasonings with salt, pepper, olive oil and, if desired, lemon juice. Top with bread crumbs.

ONE-PAN SPAGHETTI WITH NDUJA, FENNEL & OLIVES

One-pan spaghetti with nduja, fennel & olives image

A spicy sausage pasta dish with a difference. Using the cooking water helps the sauce cling to the pasta and gives the dish more body. A silky smooth sauce, perfect pasta and one pan to wash!

Provided by Cassie Best

Categories Dinner, Main course, Pasta, Supper

Time 30m

Number Of Ingredients 11

Ingredients

400g spaghetti
3 garlic cloves , very thinly sliced
½ fennel , halved and very thinly sliced
75g nduja or sobrasada paste
200g tomatoes (the best you can get), chopped into chunks
75g black olives , pitted and sliced
2 tsp tomato purée
3 tbsp olive oil , plus a drizzle
2 tsp red wine vinegar
40g pecorino , plus extra to serve
handful basil , torn

Steps:

Boil the kettle. Put all the ingredients except the pecorino and basil in a wide saucepan or deep frying pan and season well. Pour over 800ml kettle-hot water and bring to a simmer, using your tongs to ease the spaghetti under the liquid as it starts to soften.
Simmer, uncovered, for 10-12 mins, tossing the spaghetti through the liquid every so often until it is cooked and the sauce is reduced and clinging to it. Add a splash more hot water if the sauce is too thick or does not cover the pasta while it cooks. Turn up the heat for the final few mins to drive off the excess liquid, leaving you with a rich sauce. Stir through the pecorino and basil, and serve with an extra drizzle of oil and pecorino on the side.

Nutrition Facts : Calories 608 calories, Fat 25 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 72 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 20 grams protein, Sodium 1.4 milligram of sodium

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