Fettuccine Con ‘nduja Recipe
spicy calabrian chili & pork sausage ragout with tomatoes, corn fettuccine, smoked ricotta salata (gf)
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation Steps
- 1
Cook the Pasta
Bring a large pot of salted water to a boil. Add the corn fettuccine and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the fettuccine.
- 2
Prepare the Sauce
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- 3
Add the ‘Nduja
Add the ‘Nduja sausage to the skillet, breaking it up with a spoon. Cook for about 5-7 minutes until it starts to brown and release its oils.
- 4
Incorporate the Tomatoes
Stir in the canned crushed tomatoes, salt, black pepper, and red pepper flakes. Bring to a simmer and let cook for about 10 minutes, stirring occasionally.
- 5
Combine with Pasta
Add the cooked fettuccine to the sauce, tossing to combine. If the sauce is too thick, gradually add reserved pasta water until the desired consistency is reached.
- 6
Serve
Remove from heat and stir in the chopped fresh basil. Serve topped with crumbled smoked ricotta salata.
