Chef: Gaetano Alia

Candele spezzate with a Spilinga nduja sauce and Pecorino cheese

  • PT100M 100min
  • 3 servings
  • Difficulty


  • 600 g of fresh San Marzano tomatoes from the Agro Sarnese Nocerino, PDO
  • 4 tablespoons of extra virgin olive oil
  • 1 clove of garlic
  • 2 small, round green sweet peppers
  • 40 g of Pecorino di Crotone cheese, flaked
  • 80 g of nduja (typical Calabrian sausage)
  • a pinch of salt, basil and parsley
Candele Spezzate n° 137


Prepare the sauce by combining the oil, the peeled and diced San Marzano tomatoes, the garlic, the slices of sweet pepper, the basil and just a pinch of salt in a low aluminium frying pan.   Cook for about 15 minutes, add the nduja and mix well. Continue cooking for another 3 minutes.   Meanwhile, boil the pasta as usual and drain. Toss the pasta and sauce, mixing well, in the frying pan.   Serve with a sprinkling of Pecorino di Crotone cheese and parsley.