Nduja | Nduja Recipes | Nduja Pasta Vodka Sauce

Nduja is a soft spreadable salami showing up around town these days. Nduja Recipes are so versatile. Placed on your charcuterie boards as a spread, add to your pizza or enjoy this Nduja Pasta Vodka Sauce. Skies the limit to this Calabria Chili-infused pork.

WHAT IS NDUJA

Nduja originated from the region of Calabria, Southern Italy is a soft, spreadable, spicy salumi, fermented pork. Each creator uses its own onion and peppers mixture, but all use the same Calabrian chilli peppers which give it its fiery taste.


NDUJA PRONUNCIATION

( N-DEWY-YA ) is how you pronunciate Nduja.


WHERE TO BUY NDUJA

I had a hard time finding Nduja in Toronto. Popping up in niche restaurants, markets and stores. I highly recommend grabbing it while you have the chance. As soon as I spotted it on Woodward Meats website, I knew I had snag it. This particular Nduja is made from Ontario Pork with Calabrian Chilies which give it that spicy kick.

NDUJA PASTA VODKA SAUCE


INGREDIENTS

- Nduja (1/4 cup)

- Pasta Sauce (1 can)

- Bacon (1/2 package, chopped)

- Cream (1/2 cup Whipped cream)

- Onion (1 large, diced)

- Garlic (5 cloves)

- Italian Seasoning (1 1/2 Tbsp)

- Paprika (1 Tbsp)

- Basil (1/2 Tbsp)

- Salt and Pepper (to taste)

- Vodka (3/4 of a cup)

- Olive Oil (2 Tbsp)


DIRECTIONS

For this Nduja Pasta Recipe, you'll need a large frying pan. On medium heat add your olive oil, onions, and bacon. Fry until the bacon and onions are cooked (approximately 10 minutes). Add your Italian seasoning, garlic, paprika, basil, salt and pepper and saute until fragrant (1 or 2 minutes)


This Nduja Pasta Vodka Recipe calls for the good stuff - Vodka. Once your spices and veggies are cooked, stir in your vodka to a simmer. Make sure you boil out the alcohol for a minimum of 5 minutes.


Around this time, if you are making dried pasta, boil and cook as directed on the box. If you are making fresh pasta, like my ravioli, boil for 5 minutes. Nduja recipes are complicated. This one especially. The longer you simmer your pasta sauce the thicker and richer it will taste. Simmer for a minimum of 20 minutes up to 40 minutes.

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