Italy is famous for its cured meats, be it ham, salami or others. One lesser known cured sausage is a regional speciality from Calabria: ‘Nduja. The name derives from the French Andouille, but this is a completely different beast. This sausage is made from very fat pork and is spiced with 30% hot Calabrian peppers. You can spread in on bread or use it in the kitchen.
Needless to say this dish is quite hot, but the cream cheese smoothens it a little.
Ingredients (per portion):
- 30 g ‘Nduja
- 50 g cream cheese
- 20 g sundried tomatoes
- 10 g capers
- 1 garlic clove, finely chopped
- Pasta of your choice
Heat the ‘Nduja in a skillet on high heat until it disintegrates, then roast it for about a minute. Add tomatoes, garlic and capers and sautee for another minute. Then add the cream cheese and a bit of pasta water. For a slightly acidic tang you can also add the caper brine.
Let reduce on medium heat until the sauce is nice and creamy. Then add the freshly cooked pasta and thoroughly mix it with the sauce. Serve with a dry white wine, for example a Frascati.