Prep Time:
25 minutes |
Cook Time:
25 minutes |
Serves:
4-6 |
This is a comfort favorite and a popular feature at our restaurant and one of my only recipes on the menu. The key is to cook the shrimp hot and try to blacken the nduja. If you can’t find N’duja you could grind or finely chop a spicy salumi and mix it with some tomato paste. I like this dish with a variety of our shorter pasta like radiatori or creste di gallo or long fresh pasta like linguine.
Ingredients
|
Trombe pasta box
Preparation
- In a medium bowl, add shrimp, tomato paste, N’duja, and 2 tsp olive oil. Toss well to coat shrimp.
- In a large wok or skillet, heat remaining 1 tbsp olive oil over medium high heat. Add shrimp mixture to pan and cook until cooked through and sizzling. Add tomatoes and white wine to deglaze pan, bring to a simmer, and cook until beginning to thicken slightly. About 3-5 minutes.
- Meanwhile, In a large pot, bring 4 qt of water with 1-2 tbsp salt to a boil and cook pasta according to package instructions until al dente. Reserve a cup of pasta water before draining.
- Drain pasta and add to the pan with the sauce along with the basil and parsley. Toss pasta with sauce, adding pasta water if needed to loosen the sauce and create a creamy, cohesive consistency. Divide into bowls and top with more parsley. Some may consider this sacrilege, but I sometimes add a dusting of Parmesan to this dish.
