Nduja Pasta

🥘 Ingredients

• 'nduja
  4 oz
• Pecorino Romano cheese (finely grated)
  2 oz
• extra-virgin olive oil
  1 tbsp
• salt
• shallot (thinly sliced)
  2 large
• tomato passata
  1 bottle
• ziti
  1 lb

🍳 Cookware

• pot
• spider skimmer

1. 1

   In a large skillet, heat extra-virgin olive oil over medium heat until shimmering. Add shallot (thinly sliced) and season lightly with salt . Cook, stirring frequently, until shallots are softened but not browned, ⏱️ 5-7 minutes .

   extra-virgin olive oil: 1 tbsp, shallot (thinly sliced): 2 large, salt
2. 2

   Add tomato passata and 1/4 cup (60ml) water to the empty passata bottle. Screw on the lid, shake the contents, and then add tomato-water mixture to the skillet. Bring to a simmer, season lightly with salt , and cook, stirring occasionally, ⏱️ 12-15 minutes . The sauce should be slightly thickened.

   tomato passata: 1 bottle, salt
3. 3

   Add 'nduja and use a wooden spoon to break it up and stir into sauce. Cook, stirring constantly, ⏱️ 1 minute or until 'nduja is fully emulsified and incorporated in sauce.

   'nduja: 4 oz
4. 4

   Meanwhile, in a pot of salted boiling water, cook ziti until just softened on the exterior, but well shy of al dente, and still uncooked in the center. This should take about 3 minutes less than the package directs. Using a spider skimmer , transfer pasta to sauce, along with 1/2 cup (120ml) pasta cooking water. Alternatively, drain pasta, making sure to reserve at least 1 cup (240ml) pasta cooking water.

   ziti: 1 lb
5. 5

   Increase heat to high and cook, stirring and tossing rapidly, ⏱️ 2 minutes , or until pasta is al dente and sauce is thickened and coats noodles. Add more pasta cooking water in 1/4 cup (60ml) increments as needed. Remove from heat and add half of Pecorino Romano cheese (finely grated) . Stir rapidly to incorporate. Season with salt to taste. Serve immediately with remaining grated cheese.

   Pecorino Romano cheese (finely grated): 2 oz, salt