Nduja and Tuna Trofie Pasta
Have you ever tried nduja?
Nduja (pronounced en-doo-yah) is a spicy, spreadable pork sausage from Italy, specifically from the Calabria region. Its unique flavour and texture come from a blend of finely ground pork, fat, hot peppers and spices. Unlike typical sausages, nduja is cured and fermented, giving it a bold, tangy taste and a soft, spreadable consistency.
Traditionally, it's made using the less tender cuts of the pig, including shoulder, belly and trimmings. The mixture is heavily spiced with Calabrian chili peppers, which provide its fiery kick and deep red color. After being stuffed into casings, it's aged for several weeks to develop its distinctive taste.
It is versatile in the kitchen. It's commonly spread on bread or crackers, but can also be used to add a punch of flavour to pasta sauces, pizzas and even in soups.
Now imagine a dish where the spicy nduja adds a bold, fiery kick to the soft, chewy trofie pasta, creating a delightful contrast in texture and flavour. The tuna, with its rich, umami taste, balances the heat of the nduja, making for a harmonious and satisfying dish. The combination of these ingredients brings together the best of Italian culinary traditions, showcasing the robust flavours of the Calabrian nduja and the fresh, briny notes of high-quality tuna.
Finally, adding a splash of white wine and a generous sprinkle of Pecorino cheese will elevate the dish to new heights. The white wine will bring a bright, acidic note that complements the rich and spicy nduja, while the pecorino romano cheese, with its sharp and tangy flavour, will add an extra layer of complexity.
Cook trofie pasta in salted water until al-dente and save about 100 ml of pasta water.
Drain the tuna chunks, saving the oil from the tuna.
On the oil from the tuna saute minced garlic, chilli flakes and nduja for about 3 minutes, then add in the tuna chunks.
Add chopped parsley and white wine, simmer until it evaporates and finally stir in the pasta, pasta water and grated pecorino cheese, and mix until combined.
Nduja and Tuna Trofie Pasta
Ingredients
Instructions
- Cook trofie pasta in salted water until al-dente and save about 100 ml of pasta water.
- On the oil from the tuna saute minced garlic, chilli flakes and nduja for about 3 minutes, then add in the tuna chunks.
- Add chopped parsley and white wine, simmer until it evaporates and finally stir in the pasta, pasta water and grated pecorino cheese, and mix until combined.
