Pasta with Heritage ‘Nduja and Fresh Ricotta by Chef Lena Ciardullo of Union Square Cafe
Recipe courtesy of Executive Chef Lena Ciardullo, Adapted from Union Square Cafe
Ingredients:
- 2.25 oz 'nduja (half of a pack of Tempesta Heritage 'nduja)
- 1 (8 oz) container fresh ricotta
- 1 small sprig fresh rosemary, leaves picked
- 2 beefsteak tomatoes
- Extra virgin olive oil
- Red wine vinegar
- 1lb box of pasta, shape of your choice
- Freshly grated Pecorino Romano, for garnish
- Torn basil, for garnish
- Salt and pepper to taste
Preparation:
In a food processor or blender, combine ricotta, ‘nduja, and rosemary. Blend until fully combined. Set aside.
Cut tomatoes in half, then, using the largest holes on a box grater, grate the tomatoes into a large bowl. Season with a drizzle of olive oil, a splash of red wine vinegar, and salt and pepper to taste.
In a large pot of generously salted boiling water, cook the pasta according to package instructions. Drain pasta, reserving 1 cup of the cooking water.
Toss the hot pasta in the bowl of the tomato sauce, added cooking water to thin sauce as desired. Plate, then dollop each serving with the ricotta nduja mixture. Garnish with freshly grated Pecorino Romano and torn basil.
