Spicy Scialatielli with Nduja and Tropea Onions

Scialatielli with Nduja
Category: First Courses
Serves: 4

Scialatielli with nduja is a delicious, spicy, and savory Italian pasta dish that originates from the southern regions, specifically Calabria. The rich, flavorful nduja, combined with sweet Tropea onions, tangy tomato pulp, and a hint of basil, creates a mouthwatering experience that’s perfect for those who appreciate bold flavors. Whether you are preparing a cozy dinner for yourself or a dinner party for friends, this dish is sure to impress with its fiery kick and hearty texture. Here’s how to make this amazing recipe for Scialatielli with Nduja, perfect for any occasion.

Ingredients

Instructions

1. Prepare the Nduja
   Start by removing the casing of the nduja, the spicy Calabrian sausage, and cut it into small pieces. This will allow it to melt easily into the sauce and infuse its rich, spicy flavor throughout the dish.

2. Sauté the Onions
   Thinly slice the red Tropea onions and place them in a large non-stick skillet. Heat the extra virgin olive oil in the skillet over medium heat. Add the sliced onions and sauté them gently, stirring occasionally. Let them cook for about 6 minutes, allowing them to soften and become translucent. During the sautéing process, add 50g of hot water to help release the sweetness of the onions and prevent them from burning.

3. Cook the Nduja
   Once the onions are softened, add the pieces of nduja to the pan. Stir the mixture well to evenly distribute the nduja, allowing the sausage to melt and integrate with the onions. Add the remaining 50g of hot water and stir again.

4. Add the Tomato Pulp
   Next, pour in the 400g of tomato pulp into the pan, giving everything a good mix. Allow the sauce to simmer for a few minutes, letting the flavors meld together. Toss in the fresh basil leaves and stir them into the sauce for an aromatic burst of flavor.

5. Cook the Scialatielli
   While the sauce simmers, bring a large pot of salted water to a boil. Once it’s close to boiling, add the scialatielli and cook for about 11 minutes or until the pasta is al dente, which is perfect for this dish. Be sure not to overcook the pasta, as it will continue to cook once combined with the sauce.

6. Combine Pasta and Sauce
   Once the scialatielli is cooked, drain the pasta, reserving a small amount of the cooking water. Add the pasta directly to the skillet with the sauce. Toss the pasta and sauce together, ensuring the scialatielli is well coated. If the sauce seems too thick, you can add a little bit of the reserved pasta water to achieve the desired consistency.

7. Final Touches
   Taste and adjust the seasoning with salt if needed. Continue to sauté for another minute or so to ensure everything is perfectly combined and heated through.

8. Serve and Enjoy
   Transfer the scialatielli with nduja to serving plates. Garnish with a few extra fresh basil leaves for color and added flavor. Serve hot, and enjoy this fiery, flavorful dish that’s sure to be a crowd-pleaser.

Nutritional Information (per serving)

This Scialatielli with nduja recipe brings together the heat of Calabrian nduja, the sweetness of Tropea onions, and the richness of tomato pulp to create a truly unique and satisfying pasta dish. The combination of ingredients and their simple yet flavorful preparation makes this dish a standout on any dinner table. Enjoy the authentic taste of southern Italy with this delicious, easy-to-make recipe.