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.