Spaghetti with 'Nduja, Beans and Pecorino cheese
A recipe perfect to warm up for the cold winter nights and the rainy summer days. Choose the pasta you prefer and enjoy the spicy flavor of Nduja, the creamy texture of beans and the strong taste of Pecorino.
The Nduja is a very spicy spreadable salami hailing from Calabria. The origin of this cured meat is not clear but there are two popular versions. According to some scholars, it was introduced in the sixteenth century by the Spaniards along with the chili, according to others was promoted by the Napoleonic domination. The latter seems to be the most legit theory since a very similar sausage, called andouille, was introduced by the Viceroy of Naples, Joachim Murat between 1806 and 1815. It is prepared with the fat of the pig, with the addition of hot peppers from Calabria, stuffed in casings and then smoked and seasoned.
- Leave the beans to soak overnight in warm water.
* The preparation time doesn't include the soaking time for the beans.
- Cook the beans in water (alternatively use canned beans).
- In a pan, preferably earthenware, fry the onion and the fennel seeds in extravirgin oil and the 'Nduja.
- Add the beans and the tomatoes.
- Add the sugar and cook the sauce for half an hour on low heat.
- Add the salt.
- Meanwhile cook the pasta, season and serve with a sprinkle of grated pecorino cheese.