Chef: Gaetano Alia

Candele spezzate with a Spilinga nduja sauce and Pecorino cheese

  • 100min
  • 3 number of people
  • 4


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.