Recipe: Yummy Ndjua Penne

Ndjua Penne. Nduja Penne Pasta. by Niall Mount It is very similar to sobrassada from the Balearic Islands in Spain. It is typically made with parts of the pig such as the shoulder and belly, as well as tripe, roasted peppers and a mixture of spices.

Although we love it simply spread on crusty bread, it is also wonderful used in pasta dishes such as this one. Add pecorino (sheep's milk cheese) to taste. Nduja is made by grinding the pork meat and then kneading it together with salt and Calabrian peperoncino (chili pepper). You can have Ndjua Penne using 8 ingredients and 11 steps. Here is how you cook that.

Ingredients of Ndjua Penne

1. You need 300 g of uncooked pasta dry weight.
2. It's 150 ml of single cream.
3. You need 4 of Mushrooms quatered.
4. You need 1/2 of white onion sliced.
5. It's 100 g of Ndjua.
6. You need 1/2 of lemon.
7. Prepare of Parmesan.
8. It's 2 of sliced Garlic Cloves.

This mixture is then made into a sausage by piping it into natural casings of pork intestinal lining. The sausage is then smoked slightly and allowed to rest and season for a number of months. Nduja can be bought as a whole 'sausage' or in jars. Nduja is typically eaten with short pasta such as fileja, maccheroni, penne, fusilli etc or spaghetti.

Ndjua Penne instructions

1. In a warm pan add Mushrooms to cook and release most of the moisture.
2. When they start to colour add the onion and Ndjua.
3. The oil will start to seep out of the Ndjua and turn a fabulous orange/red colour.
4. Meanwhile bring a large pan of water up to a rolling boil and salt.
5. Add the garlic make sure it doesn't burn and cook slowly.
6. Add the pasta to the water and cook as per packet instructions.
7. When the pasta is cooked drain and reserve some of the cooking water.
8. Add the cream to the sauce mixture and turn down the heat.
9. Add the cooked pasta to the Sauce and coat completely if thick add some of that pasta water.
10. Check seasoning.
11. Serve in a warm bowl with a squeeze of lemon and parmesan to taste on top..

This recipe can be used with any of these types of pasta. Nduja (pronounced en-DOO-ya) is a Calabrian (the toe of Italy's boot) speciality. The origins of this speciality are a little shadowy. Heat a cast iron or non-stick frying pan over a medium heat. Place the chicken breast, skin-side down, into the pan and fry until the skin turns a light golden brown colour.