INGREDIENTS

300 g of fileja (or similar pasta, such as pappardelle or trenette)
100 g of Calabrian ‘nduja
150 g of fresh ricotta
Extra virgin olive oil
Freshly ground black pepper
Salt to taste
Grated pecorino cheese (optional)

INSTRUCTIONS

Prepare the ‘nduja and ricotta: In a skillet, heat a little extra virgin olive oil over medium heat.

Add the ‘nduja and let it brown slightly, pressing it with a spoon to melt it. Add the fresh ricotta and mix well until smooth. Adjust salt if necessary and add a bit of freshly ground black pepper to give it a spicy touch.

Cook the pasta: In a large pot, bring plenty of salted water to a boil. Cook the pasta according to the package instructions until al dente.

Drain the pasta: Once the pasta is cooked, drain it well and set aside a bit of the cooking water.

Combine the pasta with the sauce: Transfer the pasta to the skillet with the ‘nduja and ricotta sauce.

Add some of the pasta cooking water and mix well to combine the ingredients.

Continue to cook for a couple of minutes over medium-low heat, allowing the pasta to absorb the flavors of the sauce.

Serve: Distribute the pasta dressed with ‘nduja and ricotta onto serving plates. If desired, sprinkle with some grated pecorino cheese and a final pinch of freshly ground black pepper. Serve hot and enjoy!

This recipe is simple yet full of flavor thanks to the spicy kick of ‘nduja and the creaminess of fresh ricotta. Buon appetito!