Spicy Calabrian Nduja & Ricotta Pasta

Instructions

1. 1

   Bring a large pot of salted water to a rolling boil for the pasta.

   ~10 min
2. 2

   While the water heats, finely chop the garlic. Remove the casings from the nduja if present and roughly chop it.

   ~5 min
3. 3

   In a large skillet, heat the olive oil over medium heat. Add the chopped garlic and crushed red pepper flakes (if using) and sauté until fragrant, about 1-2 minutes.

   ~2 min
4. 4

   Add the chopped nduja to the skillet and cook, stirring and breaking it up with a spoon, until it has melted and rendered its fat, about 3-4 minutes.

   ~4 min
5. 5

   Add the ricotta cheese to the skillet and stir until it's smooth and creamy, forming a sauce with the nduja and rendered fat. If the sauce seems too thick, add a splash of the pasta cooking water.

   ~3 min
6. 6

   Add the pasta to the boiling water and cook according to package directions until al dente.

   ~8 min
7. 7

   Reserve about 1 cup of the pasta cooking water before draining the pasta.

   ~1 min
8. 8

   Drain the pasta and add it directly to the skillet with the nduja and ricotta sauce. Toss well to coat the pasta evenly. Add more pasta water, a tablespoon at a time, if needed to reach desired consistency.

   ~2 min
9. 9

   Stir in the grated Parmesan cheese and most of the fresh basil leaves. Season with salt and freshly ground black pepper to taste.

   ~1 min
10. 10

    Serve immediately, garnished with the remaining fresh basil leaves.