Spaghetti alla 'nduja: fiery taste of Calabria
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Spaghetti alla 'Nduja
This simple but fiery dish is a love letter to southern Italy, where bold flavors reign supreme. Spaghetti alla ‘Nduja is all about heat, heart, and harmony—where silky tomato meets spicy salami in a sauce that hugs every strand of pasta.
Prep: 15 minutes - Cook: 25 minutes
What You Need (Serves 4)
From our kitchen to yours:
- Spaghetti Afeltra – 500g
- ‘Nduja Calabrian Spicy Salami – 100g
- Pomodoro Ciliegino Gusto Puro – 1 jar (or ~400g)
From your pantry:
- Extra virgin olive oil – 3 tbsp
- Garlic – 2 cloves, finely chopped
- Fresh basil – a handful, torn
- Sea salt
- Freshly ground black pepper
Equipment
- Large saucepan
- Wide-based pan
- Wooden spoon
- Ladle (for pasta water)
Instructions
Prepare the sauce
In a wide pan, heat olive oil over medium flame. Add garlic and sauté until fragrant—don’t let it brown. Pour in the Pomodoro Ciliegino and stir gently. Let it simmer for 10–15 minutes until the tomatoes break down and the sauce thickens slightly.
Melt the magic
Add the ‘nduja in spoonfuls and stir until it melts into the sauce like lava from the Aspromonte. The sauce should turn a deep, vibrant red with creamy swirls of spicy richness. Season with salt and pepper to taste.
Cook the pasta
Boil salted water (“salata come il mare!”) and cook Spaghetti Afeltra until al dente. Reserve a ladle of pasta water before draining.
Gran Finale
Toss the spaghetti directly into the sauce, adding a splash of pasta water to help it cling. Stir vigorously until every strand is coated in fiery silk. Finish with torn basil and a drizzle of olive oil.
How to serve
Plate with a dramatic swirl, letting the sauce shine. Capture the creamy ribbons of ‘nduja melting into the tomato—red, bold, unapologetic. Garnish with basil and a confident twist of black pepper.
Bring Italy to Your Table: Make it the traditional way with our carefully selected ingredients –Shop SaporEat for your next taste of Italy.