Chef: Gaetano Alia
Candele spezzate with a Spilinga nduja sauce and Pecorino cheese
- 100min
- 3 servings
- Difficulty
Ingredients
- 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
Preparation
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.