Nduja (pronounced N-Do-Ya) is a spicy Italian salami paste that is perfect paired with hearty greens and pasta.
1 large, floury potato, peeled and cut in 1/2″ cubes
1 lb. Cavil Nero kale, rainbow chard or baby spinach, trimmed of stems
1 lb. pappardelle
4 tbs. butter
1 cup nduja
3 tbs. extra-virgin olive oil
Fill a large pot with cold water and salt with abandon. Add the potato and bring to a boil. When boiling, set the timer for 10 minutes, then tip in the pasta. When it comes back to a boil, add the greens and cook according to package directions. Scoop out 1 cup of the cooking water, then drain.
Meanwhile, melt the butter in a large skillet or wok and add the nduja. When it melts into a sauce, add 2 tbs. of the cooking water. Tip the pasta, potato and greens into the pan and toss everything together, adding more cooking water if needed. Drizzle with olive oil to serve.
6 thoughts on “Pappardelle with Cavolo Nero and Nduja”
Do you buy nduja as a paste or is this something you make yourself?
I bought it on Amazon and used the remaining with cheese and crackers. Yum!!
I bought it on Amazon, then used the rest with cheese and crackers.
If you like spicy salami, it’s wonderful!!
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I just ordered. I remember being at a restaurant that served this in a ramekin and it was amazing.
I went to Amazon right away and bought it. It is in the refrigerator right now.
Maybe a stupid question, but I was wondering: What happens to the potato? The recipe says you later add the pasta and the cavolo to the nduja. Also the potato?