A delicious Italian ingredient, 'nduja is soft, spreadable, spicy pork sausage. Try it as a pizza topping or as part of a spicy casserole. Bring to simmer, season lightly with salt, and cook, stirring occasionally until sauce is slightly thickened, 12 to 15 minutes. 3. Add 'nduja, and use wooden spoon to break up and stir into sauce. Cook, stirring constantly, until 'nduja is fully emulsified and incorporated in sauce, about 1 minute. 'Nduja is a true symbol of Calabrian cuisine, and indeed part of the culture - so much so that there is an annual festival celebrating the ingredient in its native Spilinga. This spreadable sausage is a product of thrifty farmers using every part of the pig, made from head meat, offal and fat, and flavoured with ferocious red peppers. In a separate pan sizzle the garlic in a little olive oil then tip in the prawns and fry until pink. Scoop out the pan then add the wine and ’nduja and stir together. Add the tomatoes and cook until they just start to burst. Tip back the prawns with the drained pasta and toss everything together. Recipe Tomato Nduja. Makes 1.5 cups . Ingredients . 6 ounces mild green olives (such as Castelvetrano), drained and pitted . 1 cup sun-dried tomatoes, drained and blotted dry if oil-preserved . 1 ½ tsps garlic powder . 1 tsp ground fennel . ¾ tsp kosher salt . ½ tsp smoked paprika . ½ tsp sweet paprika . ½ tsp cayenne pepper. ½ tsp ground black pepper In a frying pan, prepare the sauce by combining the oil, tomato cubes, garlic, peppers, basil and salt. Cook for about 15 minutes, then add the ‘Nduja spicy sausage, mix well and continue cooking for another 3 minutes. Meanwhile cook the pasta, drain it, place it in the pan and mix it with the sauce. If you fancy making charcuterie at home, then 'nduja is a great place to start. The fatty, fiery, spreadable Italian sausage does require a mincer, but the rest can be done by hand. If you don't have a curing chamber then you can hang it in the fridge for a fresher final product. Inspired by the traditional 'nduja, a spicy pork spread from Nonna's native Calabria, Italy; our vegan version is a delicious combination of sweet tomatoes and fiery hot chili peppers. It’s a thick paste that will add heat, flavor and umami to any dish. A little bit goes a very long way! Stretch the pizza dough ball out to 12”/16” and lay it out on your pizza peel. Top the pizza base with the pizza sauce, roast butternut squash, vegan nduja, mozzarella and red onion. Slide the pizza off the peel and into your Ooni pizza oven, making sure to rotate the pizza regularly. Once cooked, remove the pizza from the oven. Stretch the pizza dough ball out to 12”/16” and lay it out on your pizza peel. Top the pizza base with the pizza sauce, roast butternut squash, vegan nduja, mozzarella and red onion. Slide the pizza off the peel and into your Ooni pizza oven, making sure to rotate the pizza regularly. Once cooked, remove the pizza from the oven.
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