PASTA WITH āNDUJA
STRONG FLAVOR FROM CALABRIA
A bowl of penne, a wooden spoon, and a spoonful of Madeo āNduja melting into hot olive oil. The simplest Calabrian sauce ā and the one that turns dinner into a memory.
STEP-BY-STEP INSTRUCTIONS
Prepare the Base Sauce
Blanch two tomatoes, peel them, and chop them coarsely. In a large skillet, heat the Madeo extra virgin olive oil with the thinly sliced Tropea onion and the crushed garlic clove. Let it sautƩ gently: the onion should become translucent, sweet, and fragrant.
The Moment of Magic: The Madeo āNduja
Remove the garlic, add a few basil leaves, and stir in the Madeo āNduja. Watch it melt slowly in the heat of the oil, painting everything a deep, intense red. The aroma fills the kitchen as the fat melts, releasing its spicy, warm, and savory soul. Stir with a wooden spoon, almost as if you were cradling the sauce.
Finish the Sauce
Add the tomato pulp and let it simmer for 10 minutes over low heat. Season with salt sparingly (as the Madeo āNduja is already quite savory). Let everything thicken into a vibrant, rich sauce.
Bring Madeo āNduja into your kitchen
Authentic Calabrian spreadable salami, imported directly from the Madeo family valley to U.S. distributors.