Pasta with Nduja & Bitter Greens recipe
Elevate your pasta night with this bold and rustic dish that combines the fiery heat of nduja with the earthy bitterness of broccoli raab. The harmony of flavors creates a satisfying balance, making every bite an unforgettable experience.
The rich, spreadable Calabrian sausage melts into the olive oil, creating a vibrant, spicy sauce that clings perfectly to the pasta. Paired with hearty greens and sharp pecorino, the dish is deeply flavorful and wonderfully textured.
Finish with crispy breadcrumbs for a delightful crunch, and serve immediately for a meal that promises comfort, warmth, and a hint of adventure.
Pasta with Nduja & Bitter Greens Ingredients
Artisanal Italian Pasta
The perfect canvas for this dish, capturing the spicy and rich sauce with its firm yet tender texture. Choose shapes that hold onto the flavors, making every bite burst with depth and authenticity.
Nduja (Spicy Calabrian Sausage)
A fiery, spreadable sausage that melts into the olive oil, infusing the dish with robust heat and complexity. This dynamic ingredient creates a rich, spicy base that transforms the pasta.
Broccoli Raab
A slightly bitter, hearty green that balances the rich spiciness of nduja. Its earthy flavor adds a rustic charm and a satisfying texture, complementing the boldness of the sausage.
Aged Pecorino Cheese
A sharp, salty accent that enhances every bite. Its distinctively nutty taste harmonizes with the heat and bitterness, rounding out the dish with a savory finish.
Recipe Tips
- Choosing the Right Pasta Shape
For this recipe, opt for pasta shapes like rigatoni, penne, or shells that can hold onto the nduja’s spicy, oil-infused sauce. These shapes have enough surface area and ridges to trap the robust flavors, ensuring each bite is full of texture and taste. Using artisanal pasta adds an extra layer of quality and texture, elevating the dish to a new level of authenticity. - Balancing the Heat and Bitterness
Nduja brings significant heat to the dish, while broccoli raab adds a slight bitterness. To keep these flavors balanced, blanch the broccoli raab for just 4-5 minutes to mellow its bitterness without losing its hearty texture. If the heat from the nduja feels too strong, add an extra tablespoon of pasta cooking water to tone it down and create a smoother sauce. - Enhancing the Texture with Breadcrumbs
For a textural contrast, consider adding fried breadcrumbs. Toasting breadcrumbs in a bit of olive oil until golden adds crunch and an extra layer of flavor. Sprinkle them on top just before serving, so they stay crisp. This is an optional step, but it adds a delightful crunch that pairs beautifully with the creaminess of the sauce and the chew of the pasta.
What to Serve with Pasta with Nduja & Bitter Greens
- Crisp Italian White Wine
A crisp, dry Italian white wine, such as a Vermentino or Pinot Grigio, complements the heat of the nduja and the bitterness of the greens. Its refreshing acidity cuts through the richness, balancing the spiciness and making the dish feel lighter. - Garlic Bread
A classic accompaniment, garlic bread adds a warm, buttery element to this dish. It’s perfect for soaking up any leftover nduja-infused sauce and provides a comforting contrast to the bold, spicy flavors of the pasta. - Simple Arugula Salad
A fresh, peppery arugula salad dressed with lemon and olive oil offers a light and refreshing counterpart to the pasta’s richness. The acidity from the lemon balances out the heat of the nduja, while the peppery arugula echoes the bitter notes of the broccoli raab.
FAQ
- What is nduja, and where can I find it?
Nduja is a spicy, spreadable sausage from Calabria, made with pork and Calabrian chilis. It can usually be found in specialty Italian grocery stores or online. If unavailable, try substituting with a spicy chorizo or Italian sausage, though the flavor profile will differ. - Can I substitute broccoli raab with another green?
Yes, you can substitute broccoli raab with other hearty greens like kale, mustard greens, or even Swiss chard. Each will impart its own unique flavor, but all will work well in the dish’s overall flavor profile. - How do I adjust the spice level?
If you prefer a milder version, you can reduce the amount of nduja or add more pasta cooking water to mellow the heat. For those who love spicy food, feel free to add more nduja or a pinch of crushed red pepper flakes. - Can this dish be made ahead of time?
While the dish is best served fresh, you can prepare the nduja and greens mixture ahead of time and refrigerate it. When ready to serve, simply reheat it while cooking the pasta and toss everything together right before serving for optimal flavor and texture.
Pasta with Nduja & Bitter Greens
Ingredients
- 1/4 pound nduja spicy Calabrian sausage
- 1 bunch broccoli raab or other robust cooking greens like kale
- 1 pound artisanal Italian pasta rigatoni, penne, ziti, or shells
- 1/4 cup olive oil
- 1/2 cup grated aged pecorino cheese preferably strong and hard, such as from Abruzzi or Sardinia
- 1 pinch salt to taste
- 1/4 cup fried bread crumbs optional
Instructions
- Begin by bringing a large pot of water to a rolling boil, and season it generously with salt to mimic the salinity of seawater. Once boiling, blanch the broccoli raab for 4-5 minutes. Remove the greens, but do not discard the water, as it will be used to cook the pasta. Let the blanched greens cool on a tray lined with paper towels, spread in a single layer.
- In the meantime, place a heavy-bottomed pot over medium heat, adding olive oil. Once the oil is warmed, crumble in the nduja. Stir and break it apart as it cooks, allowing the spicy sausage to render its oils and tint the olive oil a deep red hue. Afterward, cut the greens into rough 2-inch pieces, approximately the same length as your chosen pasta. Add the greens to the pot, sautéing them with the nduja until they are thoroughly heated. Introduce a tablespoon or two of the reserved pasta cooking water to the pot, gently shaking the mixture to combine. This will help emulsify the oil with the water, forming a cohesive sauce.
- Return the previously used water to a boil, and cook the pasta according to the package directions. Once cooked, drain the pasta and toss it with the nduja and greens mixture. Incorporate half of the grated pecorino cheese, stirring everything together. If desired, add the fried bread crumbs for added texture. Serve the dish immediately, offering the remaining cheese at the table for individual servings.
