John Myers
Ingredients for 6 servings:
- 125 g celery
- 125 g carrot(s)
- 125 g onion(s)
- 125 g bell pepper(s), green
- 3 cloves garlic
- 250 ml vegetable stock
- 2 tbsp balsamic vinegar, approx.
- 250 g spread (Nduja, spicy spreadable salami from Calabria)
- 3 tbsp oil
- 1 tsp sugar
- 2 can tomatoes chopped, 400 g each
- 1 tbsp oregano
- 1 handful of black olives, pitted
- n. B. Salt
- e.g. Parmesan or Pecorino, grated, for sprinkling
- e.g. pasta
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes
Clean the vegetables, weigh them, and finely dice them or chop them in a food processor. Peel the garlic, squeeze the ‘nduja out of its skin, and slice the olives. Brown the vegetables in oil over a high heat. Reduce the heat slightly, add the garlic, and sauté briefly. Add the ‘nduja and break it up with a wooden spoon until you have a fairly homogeneous mixture. Pour in the vegetable stock, stir in the sugar and balsamic vinegar, and simmer for about 5 minutes. Add the tomatoes, olives, and oregano and simmer for a further 10 minutes. Season the sauce with salt, sugar, and balsamic vinegar. To serve, cook the pasta al dente, drain, and mix with the hot sauce. Serve on plates and sprinkle with grated Parmesan or Pecorino cheese, if desired. Nduja is a spicy, spreadable salami from Calabria. In Germany, you can buy it in well-stocked Italian supermarkets. I have it, for example, in a supermarket. For example, I’ve seen it in two versions at Andronaco: spicy and mild. Since I didn’t have any oregano, I also seasoned the sauce with two bay leaves and was very pleased with the result.
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