Spaghetti with hot chilli pepper paste

Spaghetti with hot chilli pepper paste

Spaghetti arrabbiata con ’nduja

By
From
Vegetables
Serves
4
Photographer
Laura Edwards

’Nduja is a super-hot, spreadable salami, made from chilli and pork pieces and fat, to be either spread on crostini or used as spice in all sorts of dishes. This Calabrian speciality is delicious in a hot arrabbiata sauce, which I serve here with spaghetti.

Ingredients

Quantity Ingredient
350g spaghetti
50g pecorino cheese, freshly grated
salt
freshly ground black pepper

Sauce

Quantity Ingredient
6 tablespoons extra virgin olive oil
1 garlic clove, peeled and finely chopped
1 x 400g tin of chopped tomatoes
50g ’nduja

Method

  1. Heat the olive oil in a large saucepan, then add the garlic and fry gently for about 5 minutes. Add the tomatoes and ’nduja, and cook gently for another 20 minutes.
  2. Meanwhile, cook the spaghetti in boiling salted water for 7 minutes or according to the packet instructions.
  3. Drain the pasta and add to the sauce. Mix well, and add salt to taste. Divide between hot plates, and sprinkle with the cheese.
Tags:
Carluccio
vegetables
vegetarian
Italian
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