A fiery, flavor-packed Calabrian dish with soft meatballs and spicy 'nduja cradling the pasta in a robust sauce.
Did you know?
Did you know that 'nduja's fiery red color and its heat come from the generous addition of local Calabrian chili peppers?
This recipe takes you to the heart of Calabria, where the fiery 'nduja—a spreadable, spicy pork sausage—melds with the coziness of succulent meatballs and the warmth of al dente pasta. Picture a rustic Italian kitchen, where tradition is the very essence of cooking. Here, the bold flavors are not just about satisfying hunger, they're about celebrating life. Whether it is a bustling Sunday family gathering or a quiet weekday feast, Pasta al Sugo di Nduja e Polpettine encapsulates the spirit of Italian dining—a harmonic symphony of taste teeming with cultural heritage. This dish expertly balances the piquancy of nduja with the tender, juicy meatballs, simmered gently in a robust tomato sauce that carries whispers of garlic and good times.
Feel the vibrancy of an Italian market as you handpick the ripe tomatoes and fresh herbs, and relive the tales of old Calabrian nonnas who've passed down the art of ‘nduja creation, crafting this delight with expertise refined by generations. As you cook, allow the aroma to fill your kitchen, bringing evocations of Italian landscapes and the sounds of laughter and togetherness.
Ingredients
The vibrancy of Italian cooking is epitomized in the selection of freshest ingredients, carefully chosen to create a perfect blend of flavors.
Nduja's origins are shrouded in mystery, some say it was introduced by the Spanish in the 13th century. Its name is believed to derive from the French 'andouille', meaning sausage. Its cultural significance in Calabria is undeniable, seen as a symbol of regional pride and culinary heritage.
- 400 grams of pasta, such as rigatoni or penne
- 200 grams of ground beef
- 100 grams of ground pork
- 50 grams of breadcrumbs
- 50 grams of grated Parmesan cheese
- 1 egg
- 2 cloves of garlic, minced
- 50 grams of 'nduja
- 800 grams of canned tomatoes
- 1 small bunch of fresh basil
- Salt and pepper to taste
- Extra virgin olive oil
- Water for boiling pasta
Steps
Follow these ensconced steps and let the Italian flavors dance their way through your kitchen with every simmer and sizzle.
For an extra Calabrian twist, add a splash of red wine to the sauce as it simmers.
- Start by making the meatballs: mix together the ground beef, ground pork, breadcrumbs, Parmesan, egg, and minced garlic. Season with salt and pepper.
- Form the mixture into small balls, about 2 centimeters in diameter.
- In a large pan, heat a glug of olive oil over medium heat and brown the meatballs on all sides. Once browned, remove and set aside.
- In the same pan, add the 'nduja, breaking it apart and cooking until it releases its oils and fragrance.
- Pour the canned tomatoes into the pan, crushing them with a spoon. Add the basil leaves, torn by hand, and bring the sauce to a simmer.
- Return the meatballs to the pan, cover, and let it simmer for about 30 minutes. The sauce will thicken and meatballs will cook through.
- Meanwhile, in a large pot, bring salted water to a boil and cook the pasta according to package instructions until al dente.
- Drain the pasta, then toss it with the meatball and 'nduja sauce until well coated.
- Serve the pasta hot, garnished with extra basil leaves and a generous sprinkle of grated Parmesan.
Add some extra love
To achieve a suave sauce texture and the most authentic flavor, opt for Calabrian 'nduja and serve the dish with a robust Italian red wine.
Recipe Remix:
Your Twist, Your Taste
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Your kitchen, your rules. Let's play.
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