Ingredients
Scale
12 oz paccheri pasta
5 oz ‘nduja
8 oz ricotta
2 oz grated caciocavallo cheese
1 red Tropea onion
8 oz tomato puree
a handful of coarse salt
a drizzle of olive oil
black pepper to taste
Instructions
- Peel and dice the onion
- Separate the ‘nduja from its casing and cut it into pieces. You don’t need to make them small or precise: they will melt in the tomato sauce.
- Grate the caciocavallo cheese.
- Fill 3/4 of a pot with lukewarm water bring it to a boil.
- Toss the diced onion into a saucepan with a drizzle of olive oil, and let it brown.
- Add the tomato sauce and simmer for about 8 to 10 minutes.
- At this point, the water should be boiling. Add a handful of coarse salt, wait another minute, and drop in the paccheri pasta.
- Add the ‘nduja to the tomato puree and let them simmer for about 5 minutes. It will melt, creating a delicious, spicy sauce.
- In a bowl, mix the ricotta with the grated caciocavallo cheese and ground pepper.
- Add the ricotta mix to the saucepan and let it simmer over low heat for a couple of minutes, stirring continuosly.
Now, all you have to do is to wait for the pasta to be ready. If you’re afraid to burn your sauce, set it aside from the heat for a while. When the pasta is al dente toss it into the saucepan and mix over medium heat for another minute or two. Serve your paccheri with ‘nduja & ricotta and add to each plate an extra sprinkle of grated cheese.
- Prep Time: 5
- Cook Time: 20
- Category: Pasta
- Cuisine: Italian