Nduja Pasta
Spice up your pasta game with this Nduja Pasta recipe! It combines fiery nduja in a delicious tomato cream sauce with al dente rigatoni pasta.
Ingredients
- 1 lb rigatoni pasta
- 2 tablespoons olive oil
- 4 oz nduja
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 cloves garlic minced
- 1 6 oz can tomato paste
- 1 cup heavy cream
- 1 tablespoon unsalted butter
- Parmesan cheese for serving
Instructions
- Heat a large pan over medium heat. Add olive oil, nduja, salt, and black pepper. Sauté for 5 minutes.
- Add garlic to the pan. Sauté for 2 minutes.
- Add tomato paste to the pan. Mix well, then add heavy cream. Stir and reduce heat to low. Simmer while you cook the pasta.
- Heat a large pot of salted boiling water over medium heat. Once the water is boiling, cook rigatoni until al dente, about 7-8 minutes. Use a large spider strainer to transfer the pasta directly into the sauce. This will incorporate the perfect amount of pasta water. Alternatively, you can save ¼ cup pasta water, drain the pasta, and add to the sauce.
- Toss pasta in the sauce until well combined. Add butter and toss until combined. Top with parmesan cheese and serve.
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