Nduja-vodkapasta
Vodka pasta, which has become a hit recently, meets spicy salami paste nduja. Sometimes pasta is better the next day, when the strong flavors have had time to settle.
- 500 g pasta
- 2 tablespoons olive oil
- 1 onion
- 2 garlic cloves
- 1 jar (about 180 g) of nduja
- 2 dl vodka
- 2 cans (400 g each) of crushed tomatoes
- 2 teaspoons dried oregano
- about 1½ teaspoons salt
- ½ teaspoon ground black pepper
- 2 dl whipping cream
- 1 dl grated parmesan
- 1 pot of chopped parsley
- Make the sauce. Peel and chop the onion and garlic cloves. Heat the oil in a saucepan or large frying pan. Fry the onion for about 5 minutes, add the garlic and fry for about a minute more. Add the nduja and fry, stirring, for a few minutes, until the nduja “melts”.
- Add the vodka and bring to a boil. Cook for a few minutes until the sauce has reduced by half. Add the crushed tomatoes and cook for about 10 minutes.
- While the sauce is cooking, cook the pasta according to the package directions in boiling, salted water.
- Season the sauce with oregano, salt and pepper. (Remember that the saltiness of nduja can vary depending on the brand.) Reduce the heat, add the cream and cook for a while longer. Drain and stir in the pasta and grated parmesan. Let it cook for about 10 minutes.
- Chop fresh parsley over the servings and grate some Parmesan if desired.
Pastas are usually easy and everyone can enjoy them. This pasta dish combines slightly spicy nduja with strong vodka, so it may not be to the liking of the little ones in the family.
In addition to the main spices, the pasta sauce should include crushed tomatoes and cream to soften the flavors. The pasta should be shaped to absorb the sauce, such as penne or clam pasta. When you finish the dish with parmesan, the taste experience is guaranteed.
This recipe makes a lot of pasta, but that's only a positive thing. The flavors in the pasta are even better when they're allowed to meld until the next day.
