Pasta with nduja and ricotta cheese
Pasta with nduja and ricotta is a first course with a strong and spicy taste, a Calabrian recipe to fully appreciate the unmistakable flavour of this special sausage.
The ricotta cheese, which slightly dilutes the spiciness of the nduja, gives the dish a pleasant fresh note; you can add a little more for a more delicate taste or less if you like spicy pasta dishes.
Pasta with nduja and ricotta cheese, the ingredients
- 360g of spaghetti
- 200g of tomato puree
- 120g of nduja
- 250g of ricotta cheese
- 1 garlic clove
- 3 spoons of extra virgin olive oil
- 1 pinch of salt
- Fresh basil to taste
How to prepare pasta with nduja and ricotta
To prepare pasta with nduja and ricotta start by heating the peeled garlic in a pan with the oil. When it starts to fry, add the tomato puree, a pinch of salt and cook over low heat for 10-15 minutes, with the lid on.
In the meantime, remove the gut from the nduja and cut it into small pieces. Cook the pasta in boiling salted water. When the tomato sauce has reduced, add about 2/3 of the nduja and let it melt completely into the sauce over low heat, stirring.
Drain the pasta al dente and transfer it to the pan. Stir-fry for a minute, then add the ricotta in small pieces and continue stirring until it is mixed with the pasta. Turn off the heat and add the basil.
Serve the nduja and ricotta pasta immediately, garnished with the nduja pieces and a few ricotta flakes.
