La "Nduja Calabrese di Spilinga" is a typical italian speciality from the Spilinga area in Calabria. It is said that the name Nduja comes from the french name "andouille" (a kind of tripe sausage), because of the french who first introduced it during the 13th century, albeit in a different form. The Nduja is a very spicy pork sausage (sold as sausage, or in our case in a jar) made of 1/3 pork, 1/3 pork fat and 1/3 Calabrian red chili pepper (peperoncino piccante calabrese - hence the red color). Because of its soft consistancy, it is mainly used spread on toasted bread, or as pasta sauce. Basically, you put some Nduja in a pan with a few spoons of the pastas cooking water, add a bit of olive oil, then stir the pastas in, and serve with freshly grated parmesan. Fab!
Tagliatelle Calabrese or Pasta con la Nduja
With this dish, you need a wine that gives the Nduja a run for its money. This Campo Alle More "Vino Biologico" 2015 has a strong body with smooth tanins. Perfect for a hot n spicy dish.
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