'Nduja is typically eaten in Calabria spread on some crusty bread but it is a very versatile ingredient. Try on pizza or add a little to sauces or soups or simply stir into pasta for an added punch of flavour. This 'nduja is made in the small Calabrian town of Spezzano Piccolo. Keep refrigerated 2-8C. Once open consume within 7 days. Carnivore Club Gift Box (Gourmet Food Gift) 5 Italian Meats Sampler From Nduja Artisans - Comes in a Premium Gift Box - Food Basket - Great with Crackers Cheese Wine - Ultimate Gift for Meat Lovers. 4.3 out of 5 stars 183. $54.99 $ 54. 99 ($54.99/Count) ... calabrian chili paste 'Nduja & Italian sausage rigatoni Serves: 4 You will need… 1 pack Italian style sausages, cut into small pieces 1 red pepper, sliced 1/2 jar 'nduja paste 150g cherry tomatoes, cut in half 240g rigatoni pasta, cooked 30g parmesan cheese, grated Finely chopped flat leaf parsley to serve. Method 1. Buy Cooks' Ingredients Nduja Paste online from Waitrose today. Free delivery - T&Cs apply Nduja is a crostini paste from Calabria, made with pork and chilli. Perfect spread on bread. It gives a lot of new flavours to a simple tomato sauce or a soup and for those who like a spicy flavour can be used on its own with pasta, just diluted with some of the pasta cooking water. Nduja is the ultimate spicy spreadable sausage! Made in Calabria, southern Italy, our best quality nduja will bring fiery-umami punch to your dishes - plus browse our free nduja recipes. Buy in a resealable jar, perfect to keep in the cupboard until you need it, with free delivery over £35. Cooks' Ingredients 'Nduja Paste - Spread on Bread The Calabrian Way 1x90g. 5.0 out of 5 stars 1. £13.98 ... ‘Nduja, pronounced [ˈnduːja] or n-doo-ea, is a spicy spreadable salami paste typically produced in the small Calabrian town of Spilinga.This region is famous for its extremely spicy cuisine: the ‘Nduja is not for the faint of heart, as it contains such a high amount of chili peppers that it hardly needs any other preservative. ‘Nduja is spicy, spreadable sausage from southern Italy. It’s made from pork, fat, herbs, spices and local Calabrian chillies, which give the sausage its heat and dark red colour. It doesn’t require cooking and is often spread on toast, mixed into sauces and stews to add flavour, and used as a pizza topping. To eat the nduja, untie 1 end of a casing and use a spoon to scoop out as much nduja as you'd like. If the nduja has hardened, you may need to slice it instead. You can spread the paste on toast or stir a spoonful into pasta. Consider trying nduja in: Scrambled eggs or omelettes; Frittatas and fried potatoes; Savory muffins or breads
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