Nduja Pasta – Simple Supper

Nduja with Pasta – Last Year’s Fetish is This Year’s Favourite.

Last year it seemed to me that every food writer in London was writing about Nduja.  A spicy sausage from Calabria Italy that melts when you warm it up, there was, if I remember, a blogger supperclub  where various luminaries of the blogosphere made something using Nduja.  And, there were others who kept tweeting the amazing dishes they were making.  I had kitchen-envy in a big way!

pasta with nduja

Meanwhile, in my kitchen in West London I was struggling to make muffins, bake bread and just fulfill a few culinary basics.  All the while muttering ‘I’m a lifestyle writer not a food blogger and so I don’t NEED to do this stuff’.

Then, I won a fabulous hamper of foods from Unearthed, including a pack of the magic ingredient, and set about joining the Nduja club.  My first attempt was actually the simplest – I’d read various posts suggesting that it worked very well as a pasta sauce with just a little lemon juice and fresh parsley.  And even a lifestyle writer can cope with that!

A quick note, Italians will tell you that you should use the right ‘shape’ of pasta for your sauce.  I believe these spirals are a good bet for a meat based sauce but, any Italians reading this are welcome to correct my assumption!

Pasta with Nduja

Serves 1
Prep time 2 minutes
Cook time 15 minutes
Total time 17 minutes
Allergy Egg, Wheat
Meal type Main Dish, Starter
Misc Serve Hot
Region Italian

Ingredients

  • 75g Dried Pasta of your choice
  • 15g Nduja Sausage
  • 1 Shallot (peeled and finely sliced)
  • 1 teaspoon Olive oil
  • 1/2 Lemon
  • Flat leaved parsley (Chopped)

Directions

Step 1 Prepare a pan of boiling water and cook the pasta according to the packet instructions
Step 2 While the pasta is cooking, heat the oil in a small skillet and gently fry the shallot till soft.
Step 3 Add the nduja, lemon juice and parsley and stir till the sausage is melted
Step 4 Drain the pasta, reserving just a little of the cooking water
Step 5 Stir through the Nduja sauce - adding a little cooking water back if the mixture is too dry.
Step 6 Sit back and enjoy!

Now, a pasta sauce is one of the commonest ways to use Nduja.  But, it works and is incredibly comforting.  It’s not particularly diet friendly, a normal size portion of pasta is about 75g dried weight and that alone will set you back 260 calories.  And although you don’t need much Nduja the sauce will still add 100-150 calories, without giving you much in the way of protein.  If you want a recipe that uses Nduja on a 5-2 fast day, then my Nduja topped cod is a great bet and gives you the protein that will help keep you feeling full along with a tomato and vegetable rich sauce.

So, if like me, you are doing the 5-2 diet, Nduja Pasta is something best put to one side for a feast day!

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Comments

  1. I keep hearing about Nduja at the moment. It sounds intriguing. Must track some down.

  2. Yet another great tip. Nduja… another one for my London list.

  3. Again, I must get my hands on some Nduja! This sounds fabulous.

  4. Now by this post this is the first time Nduja reached the far away corner of my world.
    However, as to the pasta shape you selected it seems to be a good choice for me as – so to speak – it gives a lot of surface for the sauce to work with or to stick to.
    I love a simple supper anyway, although I’m set out for other things at the moment …

  5. Bernice says:

    I would like to see conc=versions from metruc to US measutements. It weuld be easier yhan trying to convert them & the measuremnts would be more accurate.

    • well, I am not a professional recipe developer, I share the recipes I make for myself and I work out the calories in metric – It would be safer to use metric measures than for me to try to convert them.

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