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Keep in mind that each of these substitutes will give you a slightly different flavor to your dish, so it's important to taste as you go and adjust seasonings as needed. How to Make 'Nduja Pasta
In a large pan, heat the olive oil. Add the guanciale, soppressata, and peperoncino flakes. Cook until the guanciale fat starts to become translucent. Pour in the whiskey and allow the alcohol to evaporate.Ruhlman, Michael; Polcyn, Brian (27 August 2012). Salumi: The Craft of Italian Dry Curing. W. W. Norton & Company. pp.157–158. ISBN 978-0-393-06859-7. Some pasta alla Silana recipes also include prosciutto crudo, but I didn’t add it. If you don’t have any guanciale (pork cheek), you can also use pancetta. I came across a number of versions with it. In addition, not all recipes include porcini mushrooms and when they do, they are usually dried porcini. However, I used frozen porcini. But ’nduja can also be served alongside your favourite cured meats and cheeses on a charcuterie board or cheese board if you’re entertaining. You can also add some nduja to an omelette or scrambled eggs, an eggs dish such as Terence’s Calabrian take on eggs in purgatory, an Italian salad, or your favourite tomato-based pasta sauce. Nduja is a unique ingredient that can be difficult to substitute for. However, if you're unable to find nduja or prefer a milder flavor, there are a few alternatives you can use: Finally, there is salsiccia, or sausage, which is ground and encased. It is either raw or cooked slightly before serving. This can almost always be considered a subgroup of salami.
This recipe is also super easy to make and comes together in the time it takes to cook the pasta. It's perfect for a weeknight dinner or entertaining. Now it seems Calabria’s fiery pork paste is popping up everywhere. We were even able to get our hands on some fantastic ’nduja here in Cambodia recently. We thought that was as good an excuse as any to tell you all about the Calabrese sausage paste and start a series on our best ’nduja recipes. As we publish the recipes, we’ll add links below under ‘How to Use ’Nduja’.
How Do You Pronounce ‘Nduja?
Calabrese means ‘from Calabria’, which is a province in southern Italy. The foundational flavours of Calabrese cuisine are olive oil, garlic, chili, and fennel seed. My understanding is that many of the Italians in Edmonton have roots in Calabria. So here, as in many other parts of North America with lots of southern Italian immigrants, this flavour profile has simply become “Italian”. Like if you go to the Italian market and something is labelled “Spicy Italian Sausage” you can bet that it contains garlic, chili, and fennel. Even though this particular combination isn’t common in most of Italy. As the guanciale turns crispy, add the peeled tomatoes and cook over moderate heat until they start to soften. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 2 cups pasta cooking liquid. Step 7
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