Italian•dinner•intermediate

Pasta al Sugo di Nduja e Polpettine

Name: Pasta al Sugo di Nduja e Polpettine
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4
Cuisine: Italian
Ingredients: 400 grams of pasta, such as rigatoni or penne; 200 grams of ground beef; 100 grams of ground pork; 50 grams of breadcrumbs; 50 grams of grated Parmesan cheese; 1 egg; 2 cloves of garlic, minced; 50 grams of 'nduja; 800 grams of canned tomatoes; 1 small bunch of fresh basil; Salt and pepper to taste; Extra virgin olive oil; Water for boiling pasta

A fiery, flavor-packed Calabrian dish with soft meatballs and spicy 'nduja cradling the pasta in a robust sauce.

Prep Time

30 min

Cook Time

60 min

Total Time

90 min

Servings

This recipe takes you to the heart of Calabria, where the fiery 'nduja—a spreadable, spicy pork sausage—melds with the coziness of succulent meatballs and the warmth of al dente pasta. Picture a rustic Italian kitchen, where tradition is the very essence of cooking. Here, the bold flavors are not just about satisfying hunger, they're about celebrating life. Whether it is a bustling Sunday family gathering or a quiet weekday feast, Pasta al Sugo di Nduja e Polpettine encapsulates the spirit of Italian dining—a harmonic symphony of taste teeming with cultural heritage. This dish expertly balances the piquancy of nduja with the tender, juicy meatballs, simmered gently in a robust tomato sauce that carries whispers of garlic and good times.

Feel the vibrancy of an Italian market as you handpick the ripe tomatoes and fresh herbs, and relive the tales of old Calabrian nonnas who've passed down the art of ‘nduja creation, crafting this delight with expertise refined by generations. As you cook, allow the aroma to fill your kitchen, bringing evocations of Italian landscapes and the sounds of laughter and togetherness.

Ingredients

The vibrancy of Italian cooking is epitomized in the selection of freshest ingredients, carefully chosen to create a perfect blend of flavors.

400 grams of pasta, such as rigatoni or penne
200 grams of ground beef
100 grams of ground pork
50 grams of breadcrumbs
50 grams of grated Parmesan cheese
1 egg
2 cloves of garlic, minced
50 grams of 'nduja
800 grams of canned tomatoes
1 small bunch of fresh basil
Salt and pepper to taste
Extra virgin olive oil
Water for boiling pasta

Instructions

Follow these ensconced steps and let the Italian flavors dance their way through your kitchen with every simmer and sizzle.

1
Start by making the meatballs: mix together the ground beef, ground pork, breadcrumbs, Parmesan, egg, and minced garlic. Season with salt and pepper.
2
Form the mixture into small balls, about 2 centimeters in diameter.
3
In a large pan, heat a glug of olive oil over medium heat and brown the meatballs on all sides. Once browned, remove and set aside.
4
In the same pan, add the 'nduja, breaking it apart and cooking until it releases its oils and fragrance.
5
Pour the canned tomatoes into the pan, crushing them with a spoon. Add the basil leaves, torn by hand, and bring the sauce to a simmer.
6
Return the meatballs to the pan, cover, and let it simmer for about 30 minutes. The sauce will thicken and meatballs will cook through.
7
Meanwhile, in a large pot, bring salted water to a boil and cook the pasta according to package instructions until al dente.
8
Drain the pasta, then toss it with the meatball and 'nduja sauce until well coated.
9
Serve the pasta hot, garnished with extra basil leaves and a generous sprinkle of grated Parmesan.

Chef's Tip

To achieve a suave sauce texture and the most authentic flavor, opt for Calabrian 'nduja and serve the dish with a robust Italian red wine.

Fun Fact

Did you know that 'nduja's fiery red color and its heat come from the generous addition of local Calabrian chili peppers?

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I'm a web developer with a passion for cooking, especially when it comes to pasta. Spaghetti to ravioli, I love it all. I'm also fascinated by the rich tastes of Peruvian cuisine. Follow along as I combine tech and cooking, creating easy-to-follow digital recipes that highlight the pleasure of delicious food.

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