ItalianCalabrian
Spaghetti alla Calabrese
by Chef Andrea Larossa · 62K subscribers on YouTube
A modern twist on a classic Calabrian pasta dish, featuring spicy 'nduja, sweet Tropea onions, and a touch of butter to balance the heat, all combined with spaghetti and topped with crunchy toasted breadcrumbs.
- Cook
- 20 min
- Difficulty
- easy
Ingredients
10 items- 'NdujaSpicy spreadable salami from Calabria
- Tropea Red OnionRed onion from Tropea
- BreadcrumbsToasted breadcrumbs for topping
- Garlic2 cloves, sliced
- ButterTo balance the heat of the 'nduja
- Extra Virgin Olive OilExtra virgin olive oil for cooking
- ChivesChopped chives
- SpaghettiBronze-drawn spaghetti recommended
- SaltCoarse and fine salt
- WaterFor pasta and stewing the onion
Method
- Cut the white part of the Tropea onions into thin julienne strips.
- In a pan with olive oil, toast the breadcrumbs until golden and crispy. Set aside.
- In another pan, heat olive oil and sauté the onion strips with a pinch of salt to draw out the liquid.
- Add a little water and let the onion stew until it becomes soft and almost creamy.
- Add butter and 'nduja to the pan, stirring until melted and combined into a creamy sauce.
- Meanwhile, cook the spaghetti in salted boiling water, but remove them 2-3 minutes before the recommended time.
- Transfer the undercooked spaghetti into the sauce with a ladle of pasta water. Finish cooking the pasta in the sauce, stirring continuously (risottatura).
- Add chopped chives and toss everything together.
- Serve the spaghetti in a bowl, topped with the toasted breadcrumbs.
Chef Andrea Larossa
Professional chef62K subscribers on YouTube7.1M total channel viewsLa cucina deve essere Semplice,Efficace di Gusto!
