Pasta with ‘Nduja Tomato Sauce
This Pasta with ‘Nduja Tomato Sauce is hearty, spicy, and easy to make!
- 2 Tablespoons olive oil
- 2 Tablespoons unsalted butter divided
- ½ Yellow onion diced
- 2 Cloves garlic minced
- 2 Sprigs fresh rosemary minced
- 2 Tablespoons tomato paste
- 4 Ounces 'Nduja
- 1 28 Ounce Can whole peeled tomatoes in puree crushed by hand
- 1 Pound Cavatappi or other short pasta
- Kosher salt
- Pecorino Romano
In a large skillet, heat the olive oil and half of the butter over medium high. Add the onions and cook until softened; about 5 minutes. Add the garlic and rosemary and cook for another minute. Add the tomato paste, stir and cook for another minute. Stir in the 'Nduja and cook until darkened in color and well combined; 3 minutes. Add the tomatoes, stir, and lower the heat to medium low. Simmer the sauce for 15-20 minutes, until thickened. Season with kosher salt to taste.
Meanwhile, bring a large pot of salted water to a boil. Cook the pasta to 1 minute less than package directions for al dente. Reserve 1 cup of the pasta water and drain.
Add the pasta to the sauce along with the rest of the butter and a splash of the reserved pasta water. Let the pasta finish cooking in the sauce, adding more pasta water as needed to loosen; 1-2 minutes
Serve with grated Pecorino Romano. Enjoy!