Entree: Italy – Calabria – Fileja alla 'Nduja (Short, twisted Calabrian pasta tossed in spicy spreadable 'nduja pork-sausage and tomato sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 12 oz (340 g) fileja pasta
- 7 oz (200 g) 'nduja spreadable spicy pork sausage
- 3 tbsp (45 ml) extra-virgin olive oil
- 2 cloves garlic, thinly sliced
- 1 cup (240 ml) canned crushed tomatoes
- 1/2 cup (50 g) grated Pecorino Romano or Pecorino
- 1/4 tsp (1 g) red pepper flakes (optional)
- 1/2 tsp (3 g) fine sea salt, plus more to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 1/4 cup (60 ml) reserved pasta cooking water
- 2 tbsp (8 g) chopped fresh flat-leaf parsley

Instructions

1. Bring a large pot of salted water to a boil and cook the fileja until just al dente according to package instructions; reserve 1/4 cup to 1/2 cup (60–120 ml) pasta cooking water, then drain.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and cook until fragrant, about 30–45 seconds, taking care not to brown it.
3. Add the 'nduja to the skillet and break it up with a spoon; cook until it melts into the oil and becomes saucy, 2–3 minutes.
4. Stir in the crushed tomatoes, reduce heat to medium-low, and simmer 5–8 minutes until the sauce thickens slightly; season with salt, pepper, and red pepper flakes if using.
5. Add the drained pasta to the skillet and toss to coat, adding reserved pasta water 1–2 tablespoons at a time to loosen and emulsify the sauce until glossy and clingy.
6. Remove from heat, stir in the Pecorino until incorporated, taste and adjust seasoning, then finish with chopped parsley and serve immediately.