Spaccatelli with ‘Nduja
If you’ve never tried our 'Nduja, it’s about to become one of your favorite ingredients! Here, it’s paired with sweet roasted cherry tomatoes and roasted garlic, as well as Sfoglini's Cuttlefish Ink Spaccatelli.
Warm, smoky, savory — this dish hits all the right notes.
MAKES 4 SERVINGS
36 oz. cherry tomatoes (a little over 2 lbs.)
4 tbsp. olive oil, divided
Kosher salt and freshly cracked black pepper
5 cloves garlic, unpeeled
3 sprigs fresh oregano
3 sprigs fresh marjoram
One 16-oz. box Sfoglini Cuttlefish Ink Spaccatelli
⅓ cup minced onion
4 oz. La Querica 'Nduja Spicy Prosciutto Spread
Shaved Pecorino Romano, for serving
Preheat the oven to 400 degrees.
Place the cherry tomatoes on a baking sheet. Drizzle with 2 tablespoons of the olive oil and season generously with salt and pepper. Toss to coat the tomatoes, then arrange them in a single layer on the baking sheet. Nestle the garlic cloves and herbs into the tomatoes.
Roast the tomatoes until they’ve burst slightly and are very soft and slightly browned, 30-35 minutes. Remove from the oven and set aside.
Meanwhile, cook the Cuttlefish Ink Spaccatelli according to the package directions. Drain and set aside.
Heat the remaining 2 tablespoons of olive oil in a pan over medium-low heat. Add the onion, seasoning it with a little salt, and cook until soft and translucent, 5-7 minutes. Squeeze the roasted garlic cloves out of their peels and add to the pan, using a wooden spoon to break them up. Cook for 1 minute, then add the Nduja, using the wooden spoon to break it up. Cook for another 2-3 minutes.
Slide the leaves off the roasted herbs and add to the pan; discard the stems. Pour in the roasted cherry tomatoes and all of their juices. Bring to a simmer, then lower the heat and allow the sauce to thicken and reduce slightly, 10 minutes. Season to taste with salt and pepper.
Add the Cuttlefish Ink Spaccatelli to the pan and stir to coat. Serve warm with shaved Pecorino Romano cheese.
Recipe by Sfoglini
Photos by Karen Palmer c/o Sfoglini