‘Nduja is an aged, spreadable sausage from the Calabrian region of Italy.

It serves as the base for this cream-sauced pasta. Instead of using it on a charcuterie board, I used the delicious spread to make a creamy yet spicy sauce that can be thrown together in 15 minutes.

Ingredients

• 3.5-4 oz ‘nduja, Tempesta brand

• 1 lb fresh or dried pasta

• 1/2 onion

• 6 cloves garlic, minced

• 1 cup heavy whipping cream

• 4 oz Parmesan cheese

• Salt and pepper to taste

Serves 4

Directions

1. Boil a stock pot of water for your pasta. Salt to taste.

2. Sauté the ‘nduja, onions and garlic for two minutes over medium high heat. Add a tiny bit of pasta water to loosen the meat in the pan.

3. Cook the pasta until al dente. If you’re using fresh pasta, this should only take one minute. If you’re cooking dried pasta, cook it for 80% of the recommended cooking time.

4. Add heavy cream to the saute pan. Stir to combine with the ‘nduja and the aromatics. Then, add the cooked pasta. Toss with 2 oz of Parmesan cheese.

5. Remove the pan from the heat. Transfer the pasta to a plate and top with remaining Parmesan cheese.