Rigatoni 'nduja e olive

Rigatoni ‘nduja e olive

The dish, created by chef Luca Pappagallo, has a really delicious flavor, and we're sure you'll love it. In addition, the famous chef from Grosseto, a city in Tuscany, adds flakes of a very special cheese, which make the dish even tastier

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Prep Time 5 min Cook Time 10 min Rest Time 3 min Total Time 18 mins Difficulty: Beginner Servings: 4

Ingredients

Instructions

  1. Slice the garlic into small pieces and fry it with extra virgin olive oil, along with the pieces of red pepper you have cut

  2. Add a pinch of oregano right away

  3. When it starts to sizzle, add the 'nduja

  4. Mix everything together, and in the meantime, cook the pasta. Continue to stir the 'nduja until it melts, creating a flavorful red sauce.

  5. At this point, add pitted olives to the pan and continue stirring. When the pasta is al dente, you can add it to the pan, allowing everything to blend. Sprinkle some oregano, and finally, plate the dish.

  6. Add caciocavallo cheese directly onto the plate.

Note

Credit to Luca Pappagallo

Keywords: calabria, spicy, nduja

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