Paccheri Rigati Nduja with White Gold × Parmigiano Reggiano DOP
Nduja brings the fire; Parmigiano Reggiano DOP brings the balance. Aged at least 12 months in Italy's Emilia region and made with nothing but milk, salt, and rennet, real Parmigiano Reggiano carries a savory, nutty depth and tiny crunchy protein crystals that cut through this spicy Calabrian sauce.
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.