Italian
Spaghetti with 'Nduja and Stracciatella
by Chef in Camicia · 306K subscribers on YouTube
A creamy and spicy pasta dish where spaghetti is cooked risotto-style in a flavorful sauce of garlic, anchovies, tomato, and 'nduja, finished with a generous topping of stracciatella cheese.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- easy
Ingredients
10 items- 400 gSpaghettiUse spaghettini if preferred
- Olive OilAbundant, for sautéing
- Garlic3-4 cloves, thinly sliced
- Dried Chili Pepper1 dried chili
- 4 pcsAnchovies in Oil3-4 fillets
- Tomato PasteGenerous amount
- 200 g'NdujaSkin removed and roughly chopped
- Tomato SaucePassata, about 150-200 ml
- 200 gStracciatellaFor topping
- WaterAs needed for risotto cooking
Method
- In a large pan, heat abundant olive oil and add thinly sliced garlic and a dried chili. Sauté until the garlic starts to sizzle.
- Add 3-4 anchovy fillets with a little of their oil and stir until they dissolve slightly.
- If the garlic begins to burn, add a splash of water to lower the temperature and create a creamy emulsion.
- Add a generous amount of tomato concentrate and stir until fully dissolved. Let it cook on low heat for a minute.
- Meanwhile, remove the outer skin from the 'nduja and chop it roughly.
- Add the 'nduja to the pan and let it melt into the sauce, stirring occasionally.
- Add tomato sauce (passata) and cook for 7-8 minutes, allowing the flavors to meld.
- Place the spaghetti directly into the sauce, spreading them evenly. Cook like a risotto: add water a little at a time as the pasta absorbs it, until the spaghetti are al dente and the sauce is creamy.
- Serve the pasta immediately, topping each portion with a generous amount of stracciatella.
Chef in Camicia
Home cookReviewer306K subscribers on YouTube94.2M total channel viewsCasa editrice digitale italiana di ricette fondata da Nicolo Zambello, Andrea Navone e Luca Palomba. Pubblicazioni giornaliere.
