Creamy ‘Nduja Pasta Sauce with Baby Spinach

Method7 steps · about 25 min

1. 1

   Step 1: Halve the cherry tomatoes (350 g), finely slice the shallot (1) and crush the garlic (1). Keep the three prepared ingredients separate.

   Uses 350 g cherry tomatoes · 1 shallot · 1 garlic clove

2. 2

   Step 2: Bring a large pot of pasta water to a boil and salt it. Add the pasta at step 5.

   Uses Water for boiling pasta; draw ½ cup cooked pasta water for the sauce · Salt for pasta-boiling water, to taste

3. 3

   Step 3: Heat 1–2 tbsp olive oil in a large pan over medium heat. Add the prepared sliced shallot and cook until softened.

   Uses 1–2 tbsp olive oil · Prepared 1 sliced shallot

4. 4

   Step 4: Add the prepared halved tomatoes and crushed garlic with the 40 g ‘Nduja. Cook until the tomatoes soften and start breaking down, pressing them gently with a wooden spoon to release their juices.

   Uses softened shallot and oil · Prepared 350 g halved tomatoes · Prepared garlic from 1 clove · 40 g ‘Nduja spicy spreadable salami

5. 5

   Step 5: Add the dried pasta (450 g) to the boiling salted water and cook according to its packet until al dente. While it cooks, draw off ½ cup of the starchy cooking water for step 6. Continue the sauce while the pasta cooks.

   Uses boiling salted pasta water · 450 g dried semolina pasta

6. 6

   Step 6: Add the 80 ml white wine to the softened tomato-‘Nduja mixture and reduce it by half. Add the ½ cup cooked pasta water drawn in step 5, the 110 ml cream and a pinch of sauce salt. Simmer for about 5 minutes, until the sauce deepens to orange.

   Simmer cream sauce · 5 minUses softened tomato-‘Nduja mixture · 80 ml dry white wine · ½ cup starchy water drawn while the pasta cooks · 110 ml heavy cream · Pinch of salt for sauce

7. 7

   Step 7: Drain the al dente pasta and toss it into the finished sauce with the 2 large handfuls baby spinach. Stir until the spinach wilts, then turn off the heat and stir in the 2–3 tbsp grated Parmesan. Serve with extra Parmesan if desired.

   Uses cooked al dente pasta · creamy tomato-‘Nduja sauce · 2 large handfuls baby spinach · 2–3 tbsp grated Parmesan for sauce · Extra grated Parmesan for serving, as desired