‘Nduja Spaghetti with Slivered Zucchini and Arugula

The classic way to use ‘nduja is as a spread on bread or crackers and eaten as part of an aperitivo. More and more I’m seeing ‘nduja used as an ingredient in all kinds of dishes. This luscious Calabrian spreadable pork paste adds gentle heat to a dish but much more than that – it’s delightfully aromatic and imparts wonderful umami wherever it’s used.

Course Pasta

Cuisine Italian

Keyword 'nduja

Prep Time 20

Cook Time 15

Servings

Calories 3659kcal

Equipment

pasta claw

Ingredients

400 g spaghetti
⅓ cup ‘nduja
3 tablespoons extra virgin olive oil
100 g fresh arugula
1 to 2 cups pasta cooking water as needed
¼ cup freshly grated Parmesan cheese
¼ cup freshly grated pecorino romano
3 medium zucchini slivered
400 g spaghetti

Metric - U.S. Customary

Instructions

Bring a large pot of salted water to a boil so that the water tastes like the sea.
In the meantime put the ‘nduja and 3 tablespoons olive oil in a sauce pan over a low flame.
Add ½ cup of the pasta cooking water to the ‘nduja and whisk until creamy.
Use a mandolin to sliver the zucchini right into the sauce.
Cover and cook over a low flame until the zucchini begins to wilt.
Add half the arugula and fold into the sauce.
Cover and set aside.
Cook the spaghetti until al dente.
When the spaghetti is al dente, use a pasta claw to scoop it out of the pot and directly into the pan with the sauce.
Toss the spaghetti and the sauce together.
Add the grated Parmesan and pecorino cheeses, and the remainder of the arugula, to the spaghetti and toss till fully incorporated.
If necessary add additional pasta cooking water by the ladleful to ensure that the pasta is nice and creamy.
Serve immediately.

Nutrition