Paccheri alla Nduja

| February 25, 2020 | 0 Comments


250-300g Paccheri or Rigatoni/Penne

200g ´Nduja/Sobrasada

2tbsp capers in salt

500ml tomato sugo/pulpa/passata (strained)




1. Rinse the capers carefully in cold water or soak them in cold water for 30-60min. Use a kitchen scissor to remove the skin of the soft&spicy pork sausage.


2. Use a spoon to remove the soft part


3. Heat olive oil in casserole on low to medium heat and cook it for 3-5min, so the fat comes out.


4. Add tomato sugo and let it cook for 15-20min.  Also add capers. Meanwhile cook the pasta and remove the pasta 1-2min before it is ready


5.  Add the cooked pasta to the sauce and combine. Add a lid and let it rest for 2-3min.


6. Finally add some olive oil on top and pecorino/parmesan.  ENJOY

Category: Berlin Kitchen

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