CUTTLEFISH INK SPACCATELLI WITH NDUJA AND ROASTED TOMATO SAUCE
If you’ve never tried Nduja, it’s about to become one of your favorite ingredients: The spicy spreadable sausage is a flavor bomb that instantly adds heat and depth to a variety of dishes. Here, it’s paired with sweet roasted cherry tomatoes and roasted garlic, as well as our velvety Cuttlefish Ink Spaccatelli. Warm, smoky, savory — this dish hits all the right notes.
INGREDIENTS
MAKES FOUR SERVINGS
- 36 oz. cherry tomatoes (a little over 2 lbs.)
- 4 tbsp. olive oil, divided
- Kosher salt and freshly cracked black pepper
- 5 cloves garlic, unpeeled
- 3 sprigs fresh oregano
- 3 sprigs fresh marjoram
- 16-oz. Sfoglini Cuttlefish Ink Spaccatelli
- ⅓ cup minced onion
- 4 oz. Nduja (such as La Quercia*)
- Shaved Pecorino Romano, for serving
DIRECTIONS
Preheat the oven to 400 degrees.
Place the cherry tomatoes on a baking sheet. Drizzle with 2 tablespoons of the olive oil and season generously with salt and pepper. Toss to coat the tomatoes, then arrange them in a single layer on the baking sheet. Nestle the garlic cloves and herbs into the tomatoes.
Roast the tomatoes until they’ve burst slightly and are very soft and slightly browned, 30-35 minutes. Remove from the oven and set aside.
Meanwhile, cook the Cuttlefish Ink Spaccatelli according to the package directions. Drain and set aside.
Heat the remaining 2 tablespoons of olive oil in a pan over medium-low heat. Add the onion, seasoning it with a little salt, and cook until soft and translucent, 5-7 minutes. Squeeze the roasted garlic cloves out of their peels and add to the pan, using a wooden spoon to break them up. Cook for 1 minute, then add the Nduja, using the wooden spoon to break it up. Cook for another 2-3 minutes.
