Puff pastry and spicy Nduja

Directions

1. Remove the skin from the nduja, then press it into a dish using a fork. ≈ 3 min
2. Slice a red onion from Tropea and sauté it in extra virgin olive oil over low heat for 5 minutes. ⏱ 5 min
3. Add the Nduja to the onion soffritto and mix until it melts. ≈ 4 min
4. Add a few spoonfuls of water to prevent the sauce from becoming too thick. ≈ 3 min
5. Add the tomato sauce and cook for 20 minutes, then season with salt. ⏱ 20 min
6. Once you have already placed the pot with water to cook the Fileja, wait until the water begins to boil. ⏱ ≈ 10 min
7. Next, add coarse salt, followed by the Fileja. ≈ 3 min
8. Cook them according to the cooking instructions provided on the packaging. ⏱ ≈ 10 min
9. Finally, add the cooked pasta (“al dente”) to the Nduja-based sauce and cook over high heat. ≈ 3 min
10. Serve with a slice of good pecorino cheese from Monte Poro. ≈ 2 min