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CUTTLEFISH INK SPACCATELLI WITH NDUJA AND ROASTED TOMATO SAUCE

SFOGLINI CUTTLEFISH INK SPACCATELLI WITH NDUJA AND ROASTED TOMATO SAUCE

If you’ve never tried Nduja, it’s about to become one of your favorite ingredients: The spicy spreadable sausage is a flavor bomb that instantly adds heat and depth to a variety of dishes. Here, it’s paired with sweet roasted cherry tomatoes and roasted garlic, as well as our velvety Cuttlefish Ink Spaccatelli. Warm, smoky, savory — this dish hits all the right notes.

INGREDIENTS

MAKES FOUR SERVINGS

  • 36 oz. cherry tomatoes (a little over 2 lbs.)
  • 4 tbsp. olive oil, divided
  • Kosher salt and freshly cracked black pepper
  • 5 cloves garlic, unpeeled
  • 3 sprigs fresh oregano
  • 3 sprigs fresh marjoram
  • 16-oz. Sfoglini Cuttlefish Ink Spaccatelli
  • ⅓ cup minced onion
  • 4 oz. Nduja (such as La Quercia*)
  • Shaved Pecorino Romano, for serving

DIRECTIONS

Preheat the oven to 400 degrees. 

Place the cherry tomatoes on a baking sheet. Drizzle with 2 tablespoons of the olive oil and season generously with salt and pepper. Toss to coat the tomatoes, then arrange them in a single layer on the baking sheet. Nestle the garlic cloves and herbs into the tomatoes.

Roast the tomatoes until they’ve burst slightly and are very soft and slightly browned, 30-35 minutes. Remove from the oven and set aside.

Meanwhile, cook the Cuttlefish Ink Spaccatelli according to the package directions. Drain and set aside.

Heat the remaining 2 tablespoons of olive oil in a pan over medium-low heat. Add the onion, seasoning it with a little salt, and cook until soft and translucent, 5-7 minutes. Squeeze the roasted garlic cloves out of their peels and add to the pan, using a wooden spoon to break them up. Cook for 1 minute, then add the Nduja, using the wooden spoon to break it up. Cook for another 2-3 minutes.

Slide the leaves off the roasted herbs and add to the pan; discard the stems. Pour in the roasted cherry tomatoes and all of their juices. Bring to a simmer, then lower the heat and allow the sauce to thicken and reduce slightly, 10 minutes. Season to taste with salt and pepper.

Add the Cuttlefish Ink Spaccatelli to the pan and stir to coat. Serve warm with shaved Pecorino Romano cheese.

*La Quercia’s Nduja is available online and at many Whole Foods Markets. If you can’t find Nduja, substitute soppressata or chorizo.