"Bucatini with spicy Nduja" recipe

“Bucatini with spicy Nduja” recipe

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Difficulty Level

Total Cost: UK/£ 6,44*

Cost/portion: UK/£ 1,61*

Utensils you will need


One paring knife
One chef knife
One chopping board
One kitchen towel or one salad spinner
One 4lt sauce pan
One large frying pan
Cooking string
One pasta server
One strainer (optional)
Two wooden or silicone spatulas (optional)

Related Posts

Pasta with Spicy Nduja


Note for the users: please click on the label “HOW TO” to watch the slide-show of each cooking step.

* Please note that both total cost and cost per portion are approximate and that can vary according to seasons and to different conditions.

Recipe Rating

  • (1 Rating)

Ingredients

  • for the sauce

  • Fresh Parsley sprigs - 30gr

  • "Suited garlic”cloves - 3 to 5

  • Extra Virgin Olive Oil - 80gr

  • Caciocavallo cheese - 160gr

  • Nduja - 35gr

  • for the pasta

  • Bucatini - 320gr

  • Fresh water - 5lt

  • Salt - 35gr

Instructions

  • 1.
    Putting the water to boil and washing the parsley

    • Water - 5lt
    • Fresh Parsley sprigs - 30gr

      Put the saucepan with 5lt of water over a high heat. You will salt the water later.
      Thoroughly wash the parsley sprigs and dry them using a kitchen towel or a salad spinner.

    Note about salt and water for pasta

    If you think you might forget to salt water before adding pasta, you can salt water right after putting it on heat. This can become a safe routine, but the commonly unknown result of this is that it will require a longer time to come to the boiling temperature of 100ºC. It would be better instead to wait for the boiling to start and then carefully add the salt. The addiction of salt at this stage causes a sudden increase of the temperature of the solution for a couple of seconds during which the water increases the bubbling and risks to pour out if the pan’s sides are not sufficiently high.

    So the right pan should be taller than its diameter and capacious enough to contain a good amount of water.

    The minimum ratio between water and pasta is 1lt every 100gr. Although, for small amount of pasta it’s better to use a fairly large and deep pan which will keep the water to temperature also after dropping the pasta in. So that’s why I prefer to use 5lt of water even just to cook a single portion of pasta.

    Another important detail of which to take care, is the right quantity of salt to add to the water. It depends on the quantity of salt the condiment for pasta is going to contain and the cooking time that pasta requires; not only on your personal taste.

    A normal dose of salt is 11-12gr per litre of water and it can be increased to a maximum of 14-15gr for those who like their food to be particularly savoury. When using ingredients which are already salty themselves, like bacon or ham, the dose can be lowered to a minimum of 9-10gr per litre of water, as well as when you know that you will bind pasta with a lot of its own cooking water.

    Keep also in mind that longer cooking time require smaller doses of salt whereas quicker cooking will need a larger dose.

  • 2.
    Flavouring the extra virgin olive oil with garlic and parsley stalks

    • The clean parsley
    • Suited Garlic - 3 to 5 cloves
    • Extra Virgin Olive Oil - 80gr

      Separate the parley leaves, then tie up the stalks together into a small bunch (step 2 - pic. A).
      Put the frying pan with the extra virgin olive oil, the garlic cloves and the parsley stalks on a medium heat and let the olive oil gain flavour while gently heating (step 2 - pic. B).

  • 3.
    Boiling the bucatini and preparing the cheese and parsley

    • The boiling water
    • Salt - 35gr
    • Bucatini - 320gr
    • Caciocavallo cheese - 160gr
    • The parsley leaves

      As soon as the water comes to a stable boiling, add the 35gr of salt. Let the water come to the boiling again, then add the bucatini. Stir them frequently with a pasta server for the first few minutes to prevent them from sticking to each other. If needed, cover with a lid but leaving a gap (step 3 - pic. A).
      Grate the Caciocavallo cheese with a grater. Then, finely mince the parsley with a chef knife. Set aside (step 3 - pic. B).

  • 4.
    Adding the Nduja to the frying base

    • The hot olive oil with garlic and parsley stalks
    • Nduja - 35gr

      A couple of minutes before straining the pasta, add the 3gr of Nduja to the frying base in the pan. Stir evenly and help the Nduja get melted in to extra virgin olive oil.
      Take out the parsley stalks if they have dried completely. Do not let the oil’s heat dry the Nduja, so, if necessary, move the pan away from the heat for a minute (step 4 - pic.).

  • 5.
    Straining the bucatini and binding them with the sauce

    • The boiled bucatini
    • The frying pan with the Nduja sauce
    • One or two ladles of cooking liquor
    • The grated Caciocavallo cheese
    • The minced parsley

      Check the cooking time instructions on the pasta bag and remember that you will need to take the bucatini out of the water just one minute earlier. Since it would be difficult to properly cook their inner core just tossing them into the frying pan with the sauce, you will need to strain them when perfectly “al dente”. Collect about 20ml or 25ml of cooking water with a ladle and put aside in a small receptacle. Drain the pasta thoroughly with a strainer. Do not let it dry completely: the water that coasts the bucatini will protect them form the thermic shock they will go through when tossing on the frying pan. As an alternative, you can use a pasta server and move the pasta directly from the saucepan to the frying pan. Add the bucatini to the frying pan, set the heat on high power and add one ladle of cooking liquor. Stir the pasta and let the sauce coat the bucatini while the water reduces almost completely. Then, if necessary, add another ladle of cooking liquor and let it reduce almost completely again (step 5 - pic. A).
      Add the grated Caciocavallo cheese and the minced parley. Stir evenly with the pasta server or with a couple of spatulas. If needed, you might consider adding another small amount of water to moist the melting cheese (step 5 - pic. B). Serve immediately.

      Note about the correct cooking point "al dente”

      “Al dente” literally means “to the tooth”. It indicates the perfect consistency that pasta, or any other food, should have at the end of the cooking process: not too soft and not too hard at chewing. Pasta cooked “al dente” maintains a harder consistency at the centre of the dough sheet which gives the diners a pleasant feeling of “biting” rather than “mushing” something under their teeth.

"Bucatini with spicy Nduja" recipe"Bucatini with spicy Nduja" recipe"Bucatini with spicy Nduja" recipe"Bucatini with spicy Nduja" recipe"Bucatini with spicy Nduja" recipe"Bucatini with spicy Nduja" recipe"Bucatini with spicy Nduja" recipe"Bucatini with spicy Nduja" recipe

Instructions

  • 1.
    Putting the water to boil and washing the parsley

    • Water - 5lt
    • Fresh Parsley sprigs - 30gr

      Put the saucepan with 5lt of water over a high heat. You will salt the water later.
      Thoroughly wash the parsley sprigs and dry them using a kitchen towel or a salad spinner.

    Note about salt and water for pasta

    If you think you might forget to salt water before adding pasta, you can salt water right after putting it on heat. This can become a safe routine, but the commonly unknown result of this is that it will require a longer time to come to the boiling temperature of 100ºC. It would be better instead to wait for the boiling to start and then carefully add the salt. The addiction of salt at this stage causes a sudden increase of the temperature of the solution for a couple of seconds during which the water increases the bubbling and risks to pour out if the pan’s sides are not sufficiently high.

    So the right pan should be taller than its diameter and capacious enough to contain a good amount of water.

    The minimum ratio between water and pasta is 1lt every 100gr. Although, for small amount of pasta it’s better to use a fairly large and deep pan which will keep the water to temperature also after dropping the pasta in. So that’s why I prefer to use 5lt of water even just to cook a single portion of pasta.

    Another important detail of which to take care, is the right quantity of salt to add to the water. It depends on the quantity of salt the condiment for pasta is going to contain and the cooking time that pasta requires; not only on your personal taste.

    A normal dose of salt is 11-12gr per litre of water and it can be increased to a maximum of 14-15gr for those who like their food to be particularly savoury. When using ingredients which are already salty themselves, like bacon or ham, the dose can be lowered to a minimum of 9-10gr per litre of water, as well as when you know that you will bind pasta with a lot of its own cooking water.

    Keep also in mind that longer cooking time require smaller doses of salt whereas quicker cooking will need a larger dose.

  • 2.
    Flavouring the extra virgin olive oil with garlic and parsley stalks

    • The clean parsley
    • Suited Garlic - 3 to 5 cloves
    • Extra Virgin Olive Oil - 80gr

      Separate the parley leaves, then tie up the stalks together into a small bunch (step 2 - pic. A).
      Put the frying pan with the extra virgin olive oil, the garlic cloves and the parsley stalks on a medium heat and let the olive oil gain flavour while gently heating (step 2 - pic. B).

  • 3.
    Boiling the bucatini and preparing the cheese and parsley

    • The boiling water
    • Salt - 35gr
    • Bucatini - 320gr
    • Caciocavallo cheese - 160gr
    • The parsley leaves

      As soon as the water comes to a stable boiling, add the 35gr of salt. Let the water come to the boiling again, then add the bucatini. Stir them frequently with a pasta server for the first few minutes to prevent them from sticking to each other. If needed, cover with a lid but leaving a gap (step 3 - pic. A).
      Grate the Caciocavallo cheese with a grater. Then, finely mince the parsley with a chef knife. Set aside (step 3 - pic. B).

  • 4.
    Adding the Nduja to the frying base

    • The hot olive oil with garlic and parsley stalks
    • Nduja - 35gr

      A couple of minutes before straining the pasta, add the 3gr of Nduja to the frying base in the pan. Stir evenly and help the Nduja get melted in to extra virgin olive oil.
      Take out the parsley stalks if they have dried completely. Do not let the oil’s heat dry the Nduja, so, if necessary, move the pan away from the heat for a minute (step 4 - pic.).

  • 5.
    Straining the bucatini and binding them with the sauce

    • The boiled bucatini
    • The frying pan with the Nduja sauce
    • One or two ladles of cooking liquor
    • The grated Caciocavallo cheese
    • The minced parsley

      Check the cooking time instructions on the pasta bag and remember that you will need to take the bucatini out of the water just one minute earlier. Since it would be difficult to properly cook their inner core just tossing them into the frying pan with the sauce, you will need to strain them when perfectly “al dente”. Collect about 20ml or 25ml of cooking water with a ladle and put aside in a small receptacle. Drain the pasta thoroughly with a strainer. Do not let it dry completely: the water that coasts the bucatini will protect them form the thermic shock they will go through when tossing on the frying pan. As an alternative, you can use a pasta server and move the pasta directly from the saucepan to the frying pan. Add the bucatini to the frying pan, set the heat on high power and add one ladle of cooking liquor. Stir the pasta and let the sauce coat the bucatini while the water reduces almost completely. Then, if necessary, add another ladle of cooking liquor and let it reduce almost completely again (step 5 - pic. A).
      Add the grated Caciocavallo cheese and the minced parley. Stir evenly with the pasta server or with a couple of spatulas. If needed, you might consider adding another small amount of water to moist the melting cheese (step 5 - pic. B). Serve immediately.

      Note about the correct cooking point "al dente”

      “Al dente” literally means “to the tooth”. It indicates the perfect consistency that pasta, or any other food, should have at the end of the cooking process: not too soft and not too hard at chewing. Pasta cooked “al dente” maintains a harder consistency at the centre of the dough sheet which gives the diners a pleasant feeling of “biting” rather than “mushing” something under their teeth.

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