Nduja Pasta

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Peel the red onion and cut it into small chunks, fine or chunky as you prefer.
   ▶ ≈1:06
2. 2
   Heat a large pan over medium-low heat and add a generous amount of olive oil, about 10 tablespoons.
   ▶ ≈2:24
3. 3
   Add the onion and cook gently over medium-low heat for about 7 minutes until soft and caramelized, adding a splash of water if needed to prevent burning.
   ▶ ≈2:46
4. 4
   Squeeze the nduja from its casing directly into the pan and stir until it melts completely into the onions.
   ▶ ≈3:56
5. 5
   Pour in the bottle of passata, stir well, and simmer over medium-low heat for at least 30 minutes, up to an hour for a deeper flavour.
   ▶ ≈6:56
6. 6
   Season with a touch of salt and pepper to taste, keeping in mind the nduja already adds saltiness and spice.
   ▶ ≈7:35
7. 7
   Bring a large pot of water to a boil, add 1 tablespoon of rock salt, and cook the rigatoni according to package instructions until al dente (about 12 minutes), stirring occasionally to prevent sticking.
   ▶ ≈7:55
8. 8
   Turn off the heat, tear fresh basil by hand and stir it into the sauce.
   ▶ ≈9:37
9. 9
   Reserve about 1 cup of pasta water, then transfer the drained rigatoni directly into the sauce, letting a little pasta water come along with it.
   ▶ ≈10:18
10. 10
    Toss everything together with a wooden spoon, adding reserved pasta water as needed to loosen the sauce and coat the pasta evenly.
    ▶ ≈10:55
11. 11
    Add plenty of Pecorino Romano and continue tossing until the cheese melts into the sauce and turns beautifully creamy.
    ▶ ≈11:16
12. 12
    Plate the pasta, finish with extra Pecorino Romano and fresh basil, and serve immediately while hot.
    ▶ ≈11:57