Name: Pasta With Spicy 'Nduja-Tomato Sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 1 tablespoon (15ml) extra-virgin olive oil; 2 large shallots (about 3 ounces; 90g), thinly sliced; Kosher salt; 4 ounces (1/2 cup; 115g) 'nduja (see note); One (24.5-ounce; 700g) bottle tomato passata (see note); 1 pound (450g) dried ziti, candele (broken into 3-inch pieces), or other short tubular pasta; 2 ounces (60g) finely grated Pecorino Romano cheese

Ingredients

4 serv.

1 tablespoon (15ml) extra-virgin olive oil
2 large shallots (about 3 ounces; 90g), thinly sliced
Kosher salt
4 ounces (1/2 cup; 115g) 'nduja (see note)
One (24.5-ounce; 700g) bottle tomato passata (see note)
1 pound (450g) dried ziti, candele (broken into 3-inch pieces), or other short tubular pasta
2 ounces (60g) finely grated Pecorino Romano cheese

Instructions

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1 In a large skillet, heat olive oil over medium heat until shimmering. Add shallots, season lightly with salt, and cook, stirring frequently with a wooden spoon, until shallots are softened but not browned, 5 to 7 minutes.
2 Add 'nduja and cook, mashing it into the oil with a wooden spoon, until melted, about 2 minutes. Add passata; make sure to use up all of the tomato in the bottle by adding 1/4 cup (60ml) water to the empty bottle, screwing on the lid, shaking the contents, and then adding tomato-water mixture to the skillet. Bring to a simmer, season lightly with salt, and cook, stirring occasionally, until the sauce is slightly thickened, 12 to 15 minutes.
3 Meanwhile, in a pot of salted boiling water, cook pasta until just softened on the exterior, but well shy of al dente, and still uncooked in the center (about 3 minutes less than the package directs). Using a spider skimmer, transfer pasta to sauce, along with 1/2 cup (120ml) pasta cooking water. Alternatively, drain pasta using a colander or fine-mesh strainer, making sure to reserve at least 1 cup (240ml) pasta cooking water.
4 Increase heat to high and cook, stirring and tossing rapidly, until pasta is al dente and sauce is thickened and coats noodles, about 2 minutes, adding more pasta cooking water in 1/4 cup (60ml) increments as needed. Remove from heat, and season with salt to taste. Serve immediately with grated cheese on top.