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Maccheroni pasta with 'nduja and bacon

This pasta recipe is only for people who enjoy spicy food and chilli peppers. In fact, the pasta sauce is made with tomatoes and the calabrese 'nduja salami. It is a winter dish, very savory. rustic and perfect for a quick lunch accompanied with good Cirò red wine.

ingredients

maccheroni pasta, 'nduja salami (a spoon or two), bacon, onion, 1 tinned tomatoes, parmesan cheese or pecorino cheese, olive oil, salt

 

making it

Place water for the pasta on a medium heat with a pinch of salt then start to prepare the sauce.

Fry in a pan the olive oil the onion with the bacon. Add a spoon of 'nduja salami and the tinned tomatoes.

When the water is boiling, add the pasta and let it cook in the water for about 10 minutes or so.

Drain the pasta once done and mix it in the pan with the nduja sauce. Sprinkle your favorite cheese over the dish.

Additional Info

  • Conversion Table: 1 lb (16oz) = 450 gr; 1/2 lb (8oz) = 225gr 1oz = 25gr; 1kg = 2lb 3oz; 500gr = 1lb 3oz; 250gr = 9oz; 100gr = 3.5oz; 1 teaspoon = 0.33 fl oz; 1 cup = 0.5 pints (8fl oz); 1 litre = 35 fl oz
What is Nduja? Sometimes called 'ndugghia' or 'nnuglia' it is not dissimilar from the tripe salami known in France as 'andouille'. Although available all over Italy it originates from the zone of Monte Poro in Calabria and the hinterland of Capo Vaticano between Nicotera and Tropea. Specifically, Spilinga. It is…
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