Spaghetti alla Calabrese

Method

1. Prepare the ingredients: cut capocollo into small cubes, finely slice the Tropea red onion, cut cherry tomatoes lengthwise, mince garlic and parsley, and crush the garlic into a paste.
2. Bring a large pot of salted water to a boil and add the spaghetti.
3. In a large pan, heat a drizzle of extra virgin olive oil over high heat and sauté the capocollo until it begins to sizzle.
4. Add the crushed garlic and continue to sauté briefly.
5. Add the sliced red onion and continue cooking, keeping the heat high, until the onion softens and releases its juices.
6. Add the nduja and bomba calabrese, stirring well to incorporate.
7. Add the cherry tomatoes and cook on high heat, stirring occasionally, until tomatoes start to break down and the sauce thickens. Adjust heat if needed to prevent burning.
8. Add a couple of ladles of pasta cooking water to the pan and let the sauce come together, then reduce slightly.
9. When the spaghetti are al dente, transfer them directly into the pan with the sauce.
10. Turn off the heat. Add the grated pecorino calabrese (or other Calabrian cheese of choice) and chopped parsley on top. Do not stir immediately; let the cheese sit on the pasta for about 10–15 seconds.
11. Using tongs, gently toss the pasta to incorporate the cheese, allowing it to melt and create a creamy coating.
12. Serve immediately, optionally with extra grated cheese and a drizzle of olive oil.