Rigatoni with Salsiccia and 'Nduja
Prep time: 35 minServes: 4
Pairs with
The spicy heat of the 'nduja and the fennel tone of the salsiccia call for a medium-bodied red with good fruit and soft tannins — Nero d'Avola or Barbera.
Ingredients
- 400 g rigatoni
- 300 g Italian salsiccia, casings removed
- 50 g 'nduja
- 1 yellow onion, finely chopped
- 3 garlic cloves, sliced
- 400 g crushed tomatoes
- 100 ml red wine
- 1 tsp fennel seeds
- Olive oil
- Fresh basil
- Grated pecorino romano
Method
- 1Cook the rigatoni in generously salted water.
- 2Fry the salsiccia in olive oil in a large pan, breaking it up with a spoon. Once coloured, add the 'nduja and fennel seeds. Cook for 1 minute.
- 3Add onion and garlic and sauté for 3 minutes. Pour in the wine and reduce quickly. Add the tomatoes and simmer for 10 minutes.
- 4Reserve 100 ml pasta water. Drain the pasta and toss with the sauce. Add a splash of pasta water if needed.
- 5Serve with pecorino, basil and a drizzle of olive oil.