Italian Sausage with Sun-Dried Tomatoes and Gorgonzola Pasta
Nduja has a fascinating history rooted in the Calabria region of southern Italy. This spicy, spreadable pork salami is a product of centuries-old traditions and culinary practices. Originating in the small town of Spilinga, the word "nduja" is derived from the French word "andouille," which refers to a type of smoked sausage. However, nduja differs from its French counterpart, as it is made with finely ground pork and a generous amount of hot peppers.
Nduja has become a staple in Calabrian cuisine, often used as a spread on bruschettas, as well as an ingredient in various dishes. Its bold flavour and versatility have made it popular not only in Italy, but also internationally. Nduja is celebrated at festivals and culinary events, showcasing its importance in the region's gastronomic heritage.
In recent years, nduja has gained popularity beyond Calabria and Italy, becoming a beloved ingredient among chefs and food enthusiasts worldwide. Its unique combination of heat and flavour has inspired a variety of creative dishes, from pasta sauces to pizzas and even desserts. This blend of ingredients can be versatile, enjoyed as a comforting pasta dish, a gourmet appetiser, or even as part of a creative fusion cuisine.
The combination of Italian sausage, sun-dried tomatoes and gorgonzola pasta with a kick of nduja creates a dish rich in flavour. Linguine serves as the perfect base, offering a smooth, tender texture that complements the other ingredients. The Italian sausages, when fried in olive oil, provide a hearty, savoury note, while the sun-dried tomatoes add concentrated sweetness and a slight chewiness, balancing the richness of the sausages. Nduja adds a spicy kick, enhancing the depth of the dish, and garlic introduces a robust, aromatic element that complements the other flavours. Gorgonzola melts into a creamy sauce, adding a tangy, pungent note that ties everything together beautifully.
It's perfect for a cosy dinner at home or to impress guests with a unique and sophisticated meal.
Cook the pasta in salted water until al-dente and save some of the pasta water.
On olive oil fry crumbled Italian sausages for a few minutes, then take them out and set them aside.
Into the same pan add nduja, chopped sun-dried tomatoes and minced garlic, then cook for a few minutes while adding a dash of pasta water as needed.
Together with the rest of pasta water blend until smooth, then add gorgonzola and cook for another minute or two until melted and creamy.
Stir in the pasta and top with the fried sausages.
Italian Sausage with Sun-Dried Tomatoes and Gorgonzola Pasta
Ingredients
Instructions
- Cook the pasta in salted water until al-dente and save 100 ml of pasta water.
- On olive oil fry crumbled Italian sausages for 2-3 minutes, then take them out and set them aside.
- Into the same pan add nduja, chopped sun-dried tomatoes and minced garlic, then cook for a few minutes while adding a dash of pasta water as needed.
- Together with the rest of pasta water blend until smooth, then add gorgonzola and cook for another minute or two until melted and creamy.
- Stir in the pasta and top with the fried sausages.
