'Nduja Diavola Sauce
A fiery and flavorful Italian sauce that originates from the region of Calabria, this sauce is named after the main ingredient, 'nduja, which is a spicy and spreadable salami.
- Yield: 4-6 servings
- Prep Time: 10 min
- Cook Time: 30 min
Ingredients
Instructions
-
In a sauté pan, drizzle Olitalia Extra Virgin Olive Oil and heat it over medium flame for about 2 minutes.
- Add the chopped Calabrian chili peppers to the pan and sauté for another 2 minutes, stirring to infuse the oil with the flavors of the chili peppers.
- Add the chopped red onions to the pan and sauté until they become translucent and soft. Be careful not to burn them.
- Break up the 'nduja into small pieces and add them to the pan. Continue stirring for about 3-4 minutes until the 'nduja becomes soft and coats the onions.
- Add basil, salt, and pepper to taste to your Ciao Authentica Crushed Tomaotes, then add them to the pan. Cook the mixture on low-medium heat for about 15 minutes to allow the flavors to meld together.
- While the sauce is simmering, bring a pot of water to a boil. Once boiling, add your pasta and cook it until al dente, following the recommended cooking time on the pasta package (usually around 5-7 minutes).
- Once the pasta is cooked, drain it and add it to the sauce along with 4 ounces of pasta water. Stir for about 1-2 minutes until the pasta is well coated with the sauce.
- Lastly, add the grated Pecorino Crotonese (or your preferred cheese) and continue stirring for another 1-2 minutes until the cheese is absorbed and melted.
- Serve the pasta with 'Nduja Diavola Sauce, garnish with basil, and enjoy!
*We recommend serving this with your own homemade Fresh Pasta or Extruded Pasta!