Name: Fileja with 'Nduja Tomato Sauce
Total time: 40 min
Cuisine: ItalianEurope
Ingredients: 1 (15-ounce) can whole peeled tomatoes; 2 tablespoons extra-virgin olive oil; ½ onion , chopped fine; Salt and pepper; 1 garlic clove , minced; 6 ounces 'nduja sausage , casings removed; 1 pound fileja; 2 tablespoons chopped fresh basil; grated Pecorino Romano cheese

Why This Recipe Works

So soft it's spreadable, 'nduja—a kind of salumi that traces to the small town of Spilinga—may be thrifty in its composition but represents an indulgence of the highest order. Named for its resemblance to French andouille, it's often made from a mix of pork shoulder, belly, and fatback as well as various less valuable cuts; liberally spiced to a fiery brick red; and slow-fermented so it takes on a notable tangy funk. What brings 'nduja's heat? Hot Calabrian peppers, of course. Traditionally served at room temperature and spread on slices of bread or served with cheese, 'nduja is also added to tomato sauce; the salami effectively melts into the sauce, making it piquant and supersavory. We paired the sauce with another Calabrian treasure, fileja, an eggless pasta named for its screw shape. We wanted the 'nduja's flavor to shine in our pasta, so after trying several amounts we settled on a full 6 ounces, which we stirred into our simple tomato sauce before tossing it with al dente fileja. Garnishes of grated Pecorino and chopped basil provided welcome bright, fresh, and salty counterpoints to the supersavory sauce.

Before You Begin

You can find ‘nduja in most Italian markets. We prefer the flavor and texture of fresh pasta here, but dried can be used as well.

Instructions

Pulse tomatoes and their juice in food processor until mostly smooth, 10 to 12 pulses.

Heat oil in large saucepan over medium heat until shimmering. Add onion and ½ teaspoon salt and cook until softened and lightly browned, about 4 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in tomatoes, bring to simmer, and cook, stirring occasionally, until thickened slightly, about 10 minutes. Add 'nduja, breaking up meat with wooden spoon, until fully incorporated. Season with salt and pepper to taste.

Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve ½ cup cooking water, then drain pasta and return it to pot. Add sauce and toss to combine. Adjust consistency with reserved cooking water as needed. Sprinkle with basil and serve, passing Pecorino separately.