For centuries, Parmigiano Reggiano DOP has been made in Italy’s Emilia region according to a tradition defined by simplicity: milk, salt, rennet, and time. White Gold by Ambrosi brings that tradition to American tables with authentic Parmigiano Reggiano, aged a minimum of 24 months for the cheese’s signature savory depth, nuttiness, and crystalline texture. Whether shaved over a salad, served on a cheeseboard, or grated into a favorite dish, it’s a cheese that can bring plenty of character to the table.
For this recipe, White Gold pairs Parmigiano Reggiano with another Italian ingredient with plenty of personality: spicy Calabrian nduja. The rich, fiery sausage and sweet-tart tomato sauce get a savory lift from Parmigiano Reggiano, which melts into the pasta for a silky finish. Grab a wedge, get your grater ready, and make a plate of paccheri rigati that brings together some of Italy’s boldest flavors.
White Gold by Ambrosi brings authentic Parmigiano Reggiano DOP to American tables. This Parmigiano Reggiano is aged a minimum of 24 months in Italy’s Emilia region and crafted with just milk, salt, and rennet. Naturally lactose-free and an excellent source of protein and calcium, White Gold Parmigiano Reggiano is a World Cheese Award winner.
Whether enjoyed on a cheeseboard or used to enrich your favorite recipes, you’ll quickly discover why it’s called the King of Cheeses.
Paccheri Rigati Nduja with White Gold × Parmigiano Reggiano DOP
Ingredients
- 10 oz ≈¾ lb paccheri rigati
- 3 –3½ oz nduja skin removed
- 1 can 14 oz whole peeled tomatoes, hand-crushed
- 1 tbsp tomato paste
- A pinch of Calabrian chili flakes plus more to finish
- 2 tbsp extra-virgin olive oil plus a finishing drizzle
- Salt for the pasta water
- White Gold Parmigiano Reggiano DOP — a wedge to grate fresh about ¾ cup finely grated, plus the White Gold grated cup on hand
- To finish: fresh basil 2–3 leaves, a little fresh dill, Maldon sea salt
Instructions
- Build the sauce. Warm the EVOO in a wide pan over medium heat. Add the nduja and let it melt into a deep rust-red oil. Stir in the tomato paste for 1 minute, then add the hand-crushed tomatoes and a pinch of Calabrian chili. Simmer 15–20 minutes until thick and glossy.
- Cook the pasta. Boil the paccheri in well-salted water until just al dente. Reserve 1 cup of pasta water, then drain.
- Marry them. Add the paccheri to the sauce and toss, loosening with a splash of pasta water until every tube is deeply coated.
- Finish with Parmigiano Reggiano DOP. Off the heat, take a generous handful of White Gold grated Parmigiano Reggiano and toss. Adding it off the heat lets it melt in silky-smooth without clumping and blooms its umami, which tames the nduja’s heat.
- Plate and grate more Parmigiano Reggiano fresh over the top. Finish with basil, a pinch of Calabrian chili, Maldon, and a slow drizzle of EVOO.
Ambrosi Foods
White Gold by Ambrosi brings authentic Parmigiano Reggiano DOP to American tables. This Parmigiano Reggiano is aged a minimum of 24 months in Italy's Emilia region and crafted with just milk, salt, and rennet. Naturally lactose-free and an excellent source of protein and calcium, White Gold Parmigiano Reggiano is a World Cheese Award winner.
