'Nduja di Spilinga: a typical Calabrian product, specifically from the Vibo Valentia area.
I'll share the perfect recipe to bring out the best in this delicious dish: every village near Spilinga has its own twist, but in Zambrone they make it this way, and I love it!
- 500g of pappardelle Pasta Armando
- 1 l of tomato puree
- 4 tablespoons of 'nduja
- 1 red onion
- 2 tablespoons of cream
- Extra virgin olive oil to taste
- Grated cheese to taste
- Salt to taste
Start by finely chopping the red onion and browning it in a pan with extra virgin olive oil.
After 3 minutes, add a ladle of water and the tablespoons of 'nduja. Melt over low heat.
Add the tomato puree and cook for another 15 minutes over low heat.
Cook the pasta al dente in boiling salted water. After 15 minutes, add the cream to the sauce and turn off the heat. Drain the pasta al dente and toss it with the sauce for 2 minutes. Then, sprinkle with grated cheese and serve hot.
Enjoy your meal!
