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Tuesday 20 October 2026 08:14:11 GMT
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Spicy, smoky rigatoni with nduja and pecorino cheese 🌶️ #bortipastabar Pasta with ’Nduja, Red Onion & Pecorino Ingredients * Pasta — rigatoni or penne * Extra-virgin olive oil * Red onion, thinly sliced * ’Nduja * Tomato sauce/passata — optional, to taste * Pecorino Romano, grated * Pasta water * Salt, as needed * Black pepper Method 1. Heat a generous drizzle of olive oil in a pan. Add the sliced red onion and cook gently for about 10 minutes, until very soft and sweet. Don’t rush it or brown it too much. Add water. 2. Add the ’nduja and break it apart with a spoon. Let it melt completely into the onions. 3. At this point, you can add a little tomato sauce if you like. This is personal taste—the dish also works beautifully with just the ’nduja and onions. 4. Cook the sauce over low-medium heat for another 10-15 minutes, adding a splash of pasta water if it gets too dry. 5. Cook the pasta until very al dente. Transfer it directly into the sauce with a little pasta water. 6. Toss vigorously until the sauce becomes creamy and coats the pasta. 7. Finish with plenty of grated Pecorino Romano and black pepper. Add another splash of pasta water if necessary to keep it creamy.
Spicy, smoky rigatoni with nduja and pecorino cheese 🌶️ #bortipastabar Pasta with ’Nduja, Red Onion & Pecorino Ingredients * Pasta — rigatoni or penne * Extra-virgin olive oil * Red onion, thinly sliced * ’Nduja * Tomato sauce/passata — optional, to taste * Pecorino Romano, grated * Pasta water * Salt, as needed * Black pepper Method 1. Heat a generous drizzle of olive oil in a pan. Add the sliced red onion and cook gently for about 10 minutes, until very soft and sweet. Don’t rush it or brown it too much. Add water. 2. Add the ’nduja and break it apart with a spoon. Let it melt completely into the onions. 3. At this point, you can add a little tomato sauce if you like. This is personal taste—the dish also works beautifully with just the ’nduja and onions. 4. Cook the sauce over low-medium heat for another 10-15 minutes, adding a splash of pasta water if it gets too dry. 5. Cook the pasta until very al dente. Transfer it directly into the sauce with a little pasta water. 6. Toss vigorously until the sauce becomes creamy and coats the pasta. 7. Finish with plenty of grated Pecorino Romano and black pepper. Add another splash of pasta water if necessary to keep it creamy.
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Nổ lực tuổi 21 💪

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