Nduja rigatoni
Vincenzo's Plate · ♥ 1.4K likes · 33.7K views · 15 min video
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Ingredients
Method
Techniques
- ½ whole red onion
- nduja spread
- 1 packet rigatoni pasta
- 1 bottle homemade passata
- pecorino romano
- fresh basil
Cut half a red onion into small, fine chunks.
- 10 tbsp extra virgin olive oil
- water
Over medium-low heat, add about 10 tablespoons extra virgin olive oil, then the onion. Cook slowly to caramelize, about 7 minutes, adding a little splash of water so it does not burn.
Squeeze the nduja from its casing into the pan with the onions and stir until it melts in. (Alternatively add it at the end to the cooked tomato sauce for more kick.)
A splash of water, and what nduja is
- salt
- pepper
Add the homemade passata and cook slowly on medium-low heat for a minimum of 30 minutes (up to an hour). Taste, then season with a touch of salt and pepper.
- sea salt
- water
Boil the rigatoni in a large pot of water with a spoon of sea salt for 12 minutes, to al dente, stirring two or three times so it does not stick.
Cooking the rigatoni
Turn off the heat under the sauce and tear in fresh basil by hand.
Tearing basil into the sauce
- pasta water
Add the rigatoni to the sauce with some pasta water, spread it around, and add more pasta water to loosen the thick sauce.
Pasta water, pecorino and tossing
Add plenty of pecorino romano and toss until creamy. Serve with more pecorino and fresh basil on top.