Sauce with nduja
Apart from being excellent for spreading on bruschetta, topping pizzas and focaccias, nduja is also a delicious sausage to add an extra touch to tomato sauce. Its soft and creamy consistency is perfect for blending with the sauce, transferring the typical aromas and flavours of the most famous Calabrian cured meat in the world. The 'nduja sauce is great for seasoning a pasta dish, preparing eggs in purgatory, stuffing pizzas, spreading on bruschetta or slices of toasted bread. Here is the recipe step by step.
The ingredients of the sauce with nduja
- 400g tomatoes with pulp
- 100g of nduja
- 150g of red Tropea onions
- Extra virgin olive oil to taste
- Basil to taste
- Salt to taste
How to make the nduja sauce
Peel the Tropea onions and cut them into very thin slices, then fry them in a frying pan with a little extra virgin olive oil. When the onions start to brown, add 100 ml water and the crumbled nduja.
Let it cook for about ten minutes, then add the tomato pulp and a few fresh basil leaves, stirring occasionally; if you want to be daring, add a few chunks of our delicious Pancetta to the sauce. We continue cooking for about 20 minutes, adjusting the salt, bearing in mind that the nduja is already quite tasty by itself.
Our nduja sauce is ready to add an extra touch of flavour to our dishes. Have fun with the recipes, we look forward to your suggestions.
