Spicy Calabrese Recipe

Render pancetta

In a large skillet over medium heat, add diced pancetta and cook, stirring occasionally, until fat renders and edges are crisp, about 6–8 minutes. Remove pancetta with a slotted spoon and set aside, leaving the rendered fat in the pan.

Brown andouille

Increase heat to medium-high. Add the andouille rounds to the skillet with rendered pancetta fat. Brown on both sides until lightly caramelized, about 2–3 minutes per side. Remove and set aside with the pancetta.

Warm soppressata

Quickly warm the thinly sliced soppressata in the skillet for 30–45 seconds per side—this releases oils and crisps the edges slightly. Transfer to a plate with other cooked meats. Be careful not to overcook, as soppressata is delicate.

Finish 'nduja

Using the same skillet (medium heat), add the 'nduja paste (it will liquefy in the residual fat). Stir constantly for 1–2 minutes until it becomes fragrant and loosens, then remove from heat and set aside with the other meats. Reserve any flavorful oil in pan for the sauce.

If the skillet is dry, add 2 tablespoons extra-virgin olive oil over medium heat. Add the finely diced onion and cook, stirring occasionally, until translucent and soft, about 6–8 minutes.

Add minced garlic and half of the thinly sliced fresno chiles; cook 30–45 seconds until fragrant, taking care not to burn the garlic.

Add the diced red bell pepper and cook 3–4 minutes until softened.

Deglaze the pan with 60 ml red wine (or chicken stock), scraping up any browned bits and stirring to combine, about 1–2 minutes.

Stir in tomato paste and cook 1 minute to remove raw flavor. Then add crushed tomatoes, smoked paprika, dried oregano, crushed red pepper flakes, sugar (if using), salt and black pepper. Stir to combine.

Bring sauce to a gentle simmer, reduce heat to low, and let it cook, uncovered, 12–15 minutes until slightly thickened. Taste and adjust salt, pepper, or red pepper flakes for heat level.

Add reserved 'nduja and any flavored oil from the meat step to the sauce. Stir vigorously to fully incorporate the 'nduja so the sauce takes on a rich, spicy, slightly oily red color. Simmer 2–3 minutes to marry flavors.

Fold in the cooked pancetta and andouille pieces to warm through, 1–2 minutes. Reserve some of the cooked soppressata slices to place on top of finished dish if desired; you may also chop a few slices and fold small pieces into the sauce for extra texture.

Plate the sauce: spoon the spicy tomato-pepper sauce onto a shallow serving dish or over pasta, polenta, or grilled bread as desired.

Arrange remaining soppressata slices on top and drizzle 2 tablespoons spicy honey in a thin stream across the finished dish to add a contrasting sweet heat.

Scatter fresh basil chiffonade and a sprinkle of grated Pecorino Romano over the top. Garnish with extra thin fresno slices for color and additional heat.

Serve immediately while hot. Offer additional spicy honey, grated cheese, and crushed red pepper flakes at the table.