Pasta with nduja and cream
Pasta with nduja and cream is a tasty and spicy first course, ideal for those who love strong flavours.
We thought of a cream that would slightly dampen the spiciness of the nduja, and the result was pleasantly unexpected.
Pasta with nduja and cream, the ingredients
- 360g of bronze-drawn spaghetti
- 200g of Calabrian nduja
- 300g of mozzarella
- 150ml of milk
- 100g of cooking cream
- 1 garlic clove
- 2 spoons of extra virgin olive oil
- Pepper to taste
- Salt to taste
- Fresh basil to taste
How to make pasta with nduja and cream
Heat the olive oil and garlic clove in a frying pan and remove the garlic when it is golden brown. Add the sliced nduja and let it turn a nice red colour on both sides over a low heat. With a wooden spoon break up the nduja, lower the heat to a minimum and add the cream, stirring until they are well combined.
In the meantime, cook the spaghetti in plenty of salted water. Blend the mozzarella with the milk, a little oil, a pinch of salt and pepper. You should obtain a fluid cream. Then add it to the nduja, and leave it on the heat until it reduces slightly. Check the flavour.
Drain the spaghetti al dente and add them to the nduja cream, tossing them gently. Serve the creamy spaghetti with nduja with a grinding of pepper and a few basil leaves to complete the dish.
