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Fileja with 'nduja, Calabrian pasta with spicy tomato sauce

Fileja with 'nduja, Calabrian pasta in spicy tomato sauce

Main dishes

Fried pasta, a Calabrian specialty, rolled and sautéed in a "nduja-based sauce with Tropea red onion and tomato, served with pecorino cheese.

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Recipe from Maxfalduto, Quinlan83, Wim b, adapted by Recette de cuisine · · updated on

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'Nduja is a very spicy, spreadable sausage from Calabria. When melted into a tomato sauce, it perfectly coats the fileja, which are fresh pasta rolled around a stem.

Ingredients and directions

  • Prep time20 min
  • Cook time40 min
  • Total1 hr
  • DifficultyMedium
  • Cooking methodpan, saucepan
  • Low lactose
  • Vegetarian

Ingredients

4 people
  • $1.21
  • $0.22
  • $0.64
  • $0.03
  • $0.03

Directions

  1. Remove the skin from the 'nduja and crush it with a fork in a plate. ≈ 4 min
  2. Slice the onion into thin rounds and sauté it in the olive oil over low heat for about 5 minutes.
  3. Add the nduja and stir until melted, adding a few spoonfuls of water to prevent the sauce from drying out. Then, add the tomato sauce and cook for 20 minutes, seasoning with salt to taste.
  4. While that’s happening, bring a large pot of water to a boil, season it generously with salt, and cook the pasta according to the package instructions.
  5. Drain them and sauté them quickly in the sauce.
  6. Serve with grated pecorino cheese. ≈ 2 min

Equipment

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Before you start

Ingredients

  • 500 g of pasta (such as fusilli or long spaghetti)
  • 250 g of 'nduja
  • 400 g of tomato sauce
  • 1 red onion from Tropea
  • 50 g of extra virgin olive oil
  • salt
  • Large salt, for the pasta water
  • Pecorino cheese from Monte Poro, for serving

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