Di Saronno’s Fileja alla Nduja Recipe

Aug 8

5 min

Di Saronno

Fileja alla Nduja is a typical dish from the Calabria region of Italy, where I grew up as a kid. I was surprised to discover it’s also well known abroad, especially in Australia. Nowhere else have I found nduja as spicy as the one you get in Calabria, so make sure to have a glass of wine ready on the side. We hope you enjoy it!

Nduja is a soft, spreadable blend of pork leftovers, perfect as a salami, on bread, or in pasta sauces like in this classic Calabrian recipe. It has a bold, rich flavor thanks to the generous amount of chili. Fileja are twisted, handmade strands of dried pasta.

Servings/Yield: 4 servings

INGREDIENTS:

320g/11oz Fileja handmade pasta

100g/4oz Nduja

kg/35 oz fresh cherry tomatoes, halved, or 800 g/28 oz tomato passata

100g/4oz red onion, thinly sliced

Extra virgin olive oil

8 basil leaves

Salt to taste

Pecorino cheese, grated

STEPS:

1. Put the onions in a pan with some extra virgin olive oil and cook over a very low heat for around 15 to 18 minutes until soft and transparent.

2. Add the fresh cherry tomatoes or passata and allow the sauce to cook and reduce his volume.

3. Add the Fileja pasta to a pot of boiling, salted water and cook for a couple of minutes less than the time stated on the packet.

4. Add the Nduja and blend with the tomato sauce, and stir to break it up, keeping the pan on low heat. Taste the sauce and season with more salt if needed.

5. Once the pasta is cooked, drain and transfer directly to the pan with the sauce and cook for a couple of minutes, stirring to ensure the pasta is fully coated in the sauce.

6. Chop the basil leaves and sprinkle them over the top; serve immediately with some grated Pecorino cheese. Enjoy!

I recommend pairing it with a glass of Ciro’ Principe Spinelli (Tenuta Iuzzolini) wine. A classic representative of the Calabria wine region and a wonderful accompaniment to hearty and spicy meat dishes.

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