Spaghettini With ’Nduja
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2bunches (about 1½ pounds) broccoli rabe, trimmed, (optional)
- Salt
- 1pound dried spaghettini (vermicelli) or spaghetti
- 2tablespoons extra virgin olive oil, more for garnish
- 6garlic cloves, thinly sliced
- 1large red onion, minced
- 4ounces ’nduja
- Zest of 1 lemon
- Juice of 1 lemon (optional)
- Freshly ground black pepper
- ¼cup bread crumbs, toasted
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Preparation
- Step 1
If using broccoli rabe, in a large pot bring about 1 inch salted water to a boil. Add broccoli and cook, covered, stirring occasionally, until tender, about 3 minutes. Set aside to cool, then cut into ½-inch pieces. Add about a gallon of water to same pot and a teaspoon of salt and cook spaghettini until tender, about nine minutes. Drain.
- Step 2
Meanwhile, in a very large skillet, heat oil over medium-high heat. Add garlic and onion, sprinkle with salt and cook, stirring occasionally, until soft, 8 to 10 minutes.
- Step 3
Add ’nduja and stir, breaking up meat with a fork until meat melts. Add broccoli rabe, if using, and lemon zest and stir to combine. Mix in spaghettini. Taste and adjust seasonings with salt, pepper, olive oil and, if desired, lemon juice. Top with bread crumbs.
- ’Nduja is available from www.boccalone.com; at the Murray’s Cheese shops, 254 Bleecker Street (Seventh Avenue) and in the Grand Central Market; or at Buon Italia, 75 Ninth Avenue (16th Street).
Private Notes
Comments
Loved this recipe! Made 1/2 recipe with the following modifications: 1. Used broccolini instead of broccoli rabe, since I couldn’t find the latter. 2. Topped with Parmesan cheese instead of bread crumbs. 3. Added 50% more Ndjua (3 oz instead of 2 oz for 1/2 recipe) The result was spicy, flavorful, and filling. Delay adding salt until the end, after tasting. Definitely keep the lemon, maybe add more. Will be looking for more recipes with nduja. (Maybe add to paella??...)
maybe this was just my nduja (a small good)'s fault... i love spice but this was so smoky and spicy that none of us could eat more than a couple bites without gagging. really sad bc this is a great recipe, we love the flavors and tried everything we could to revive the dish (sugar, simple syrup, even some lemonade which actually kind of worked?) - I'd be interested to try with a milder nduja (or half the nduja)
Made a good and reasonably fast supper using good quality nduja, which I happened to have in the freezer. That said, the recipe not so tasty that it will become a staple.
I haven’t made this exact recipe yet, but I love nduja and often often throw some in my pasta sauces, a great substitute for the red pepper flakes. I’ve tried a few commercial nduja and have been underwhelmed, because as Susie stated above, those of us who have been lucky enough to experience Rosario’s in Montclair NJ have had the gold standard in nduja !
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