Carbone copy cat

Wine Pairing Suggestions

  • White Wine: A crisp Vermentino or Fiano cuts through the richness and spice.

  • Red Wine: A medium-bodied Chianti or Nero d'Avola complements the tomatoes.

  • Sparkling Wine: A chilled Prosecco or Lambrusco adds a refreshing contrast.

Side Dish Pairings

  • Crusty Bread: Serve with toasted sourdough or focaccia to soak up the sauce.

  • Simple Arugula Salad: A light salad with lemon vinaigrette balances the richness.

  • Grilled Vegetables: Charred eggplant or zucchini add smoky depth to the meal.

Ingredients:

  • 50g Nduja calabrese (shoutout to @jetitaliandeli ! 🌟)

  • 1/2 can tomatoes (Antonella is my go-to! Available on Shopee/Lazada)

  • 4 tbsp stracciatella (Jetts deli does it again 🙌)

  • 100g Pipe rigate (find it on Shopee/Lazada!)

  • 2 shallots, finely chopped (for that flavor punch)

  • 5 garlic cloves, smashed or chopped (you do you!)

  • 2 tbsp olive oil (the good stuff, please)

  • Salt to taste

  • A handful of basil (for that fresh kick)

How To Whip It Up:

  1. Get your pasta to al dente perfection in 11 mins (or 13 if you like it a bit softer). Start by boiling your water with a good 2 tsp of salt.

  2. Meanwhile, in a pan over medium heat, sizzle olive oil, garlic, shallots, and nduja. After about 5 mins, stir in those canned tomatoes and slide your pasta into the boiling water.

  3. Taste and season with salt—a pinch at a time to get it just right.

  4. Let the sauce bubble away for 8 mins on medium heat. Keep stirring to blend those flavors beautifully.

  5. Mix in 1/4 cup of pasta water and the pasta itself. Give it another minute, then turn off the heat. Toss in the basil and let it simmer for another 30s - 1 minute.

  6. Plate it, dot with stracciatella and basil🌿

  7. Keep calm and pasta on 🤓

Cooking tips:

  1. Balance the Spice 🔥

    1. Nduja is naturally spicy and rich, so adjust the heat level by controlling the amount used.

    2. If it’s too spicy, add a splash of heavy cream or butter to mellow it out.

  2. Use High-Quality Tomatoes 🍅

    1. San Marzano or vine-ripened tomatoes work best for a deep, sweet flavor.

    2. If using canned tomatoes, crush them by hand for a rustic texture.

  3. Don’t Overcook the Nduja 🕒

    1. Cook it just enough to melt into the sauce (1-2 minutes) before adding tomatoes.

    2. Overcooking can make it lose some of its delicate spicy-fatty balance.

  4. Salt in Layers 🧂

    1. Nduja is already salty! Taste before adding extra salt, especially if pairing with cheese.

  5. Stracciatella Addition 🥄

    1. Add stracciatella at the end (off the heat) to keep it creamy and luscious.

    2. For extra flavor, drizzle with a good-quality olive oil before serving.

  6. Perfect Pasta Texture 🍝

    1. Cook pasta 1 minute less than package instructions and finish cooking it in the sauce.

    2. Reserve pasta water to adjust sauce consistency.

Meat, IntermediatePrawee Nonthapunpasta