Creamy Nduja Pasta
Creamy, spicy, and a little funky, this nduja pasta comes together in under 20 minutes.
Servings 3 people
Ingredients
- 1/2 lb pasta save 1 1/2 cups of salty pasta water
- 3 tbsp butter
- 2 cloves garlic
- 3 oz nduja
- 1/2 cup dry white wine
- 3/4 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese loose 1/2 cup
Instructions
- Cook the pasta as per packaging in salty water. Reserve 1 1/2 cups of pasta water, and place pasta on the side.
- In a pan over low heat, add 2 tbsp butter. Once melted, grate the garlic cloves and cook for 1 minute.
- Add the nduja, breaking it up with the back of a spoon. Cook the nduja until it has all but "melted" 2-3 minutes (there will still be little chunks), this will take longer if the nduja just came out of the fridge.
- Deglaze the pan with the wine and simmer for 3-4 minutes. The wine will have reduced by half.
- Add 1 cup of pasta water and simmer for 3-4 minutes on medium heat. The pasta water should thicken a bit and reduce by a little less than half.
- Add the heavy cream and simmer for 2-3 minutes, mixing vigorously to incorporate the fat into the sauce. Don't be alarmed if the fat doesn't incorporate at first. If the sauce over reduces add more pasta water.
- Turn off the heat and add the Parmesan cheese, and mix to combine. Add the pasta and another tbsp of butter, toss to coat and serve.