Creamy Vodka, Basil + Nduja Sauce w/ Lumache

Nduja is a spicy spreadable pork salami with origins from the Calabria region of Italy. The Spanish alternative is Sobrasada but this is more like a mild chorizo paste, which usually has the addition of smoked paprika. Both work well for this dish with a different flavour profile but Nduja is typically more accessible. If you're entertaining you can pre-cook the pasta and the sauce, toss together and bake in the oven to finish, just be careful not to dry out the pasta too much which can make it blackened, crispy and chewy. Try to find a good quality double cream with approximately 54% Fat content, or substitute with a pure cream at 35% Fat, be careful not to use a processed thickened cream as they have gelatin or vegetable gums added to give them the thick consistency.

To add an extra decadent element to the dish serve it on a bed of creamy stracciatella cheese or topped with a roughly torn ball of burrata.  

INGREDIENTS-

1x 400gm pkt Duro Lumache

100g Nduja 

2 large cloves garlic minced

1 small brown onion diced

400gm jar tomato passata

100ml Vodka

1/4 tsp dried oregano

1/4 tsp dried chilli flakes (optional)

1 handful fresh basil leaves

200ml double cream 54% Fat (not thickened cream)

Salt flakes and cracked black pepper for seasoning

4 x 100g Burrata or 400g Stracciatella to serve (optional) 

Method –

In a large frying pan, sweat the diced onion over a low-medium heat until translucent then add the garlic, oregano and chili flakes if using and cook for a further 1 minute until the garlic is fragrant. Add the Nduja and Vodka until combined then the tomato passata, allow to come to a simmer then reduce the heat to keep warm while you prepare the pasta.   

Add 1x packet of Duro Lumache pasta to 2 litres of salted boiling water, cook for 8-10 minutes or until al-dente then strain reserving some of the starchy pasta water.

When the pasta is almost ready, add the cream to the simmering sauce, throw in the basil leaves, taste and season with salt and pepper. Combine the pasta with the sauce in the pan and toss together vigorously, the sauce should coat the pasta and thicken slightly as you mix it adding a little of the reserved pasta water to loosen if needed. 

Serves 4