“Too much juice too much sauce” – Calabrian Style Tonnarelli

Tonnarelli is not a popular fresh pasta cut outside Italy, but it is so much like Spaghetti. It looks like a square cut spaghetti and it is a little bit thicker, that it has a bit more bite to it. Very good with holding thick sauces – hence we nicknamed this recipe “too much juice, too much sauce”. This recipe is for 5 servings and it’s a little spicy.

WHAT YOU NEED!

  • 500g TERRE SCELTE CILIEGINO 100% Sicilian Cherry Tomato Sauce
  • 500g REGAL Tonnarelli Fresh Egg Pasta
  • 120g Nduja (spreadable salami)
  • 2 tbsp. Coppini Extra Virgin Olive Oil
  • Grated Parmigiano Reggiano / Pecorino Romano (to taste)
  • Water (as needed)

HOW TO COOK!

  1. Bring enough salted water to a boil for your pasta
  2. In a sauce pan heat up the oil and add CILIEGINO (cherry tomato sauce)
  3. Cut the Nduja (salami) into pieces and add to sauce
  4. While the Nduja (salami) melts and cooks into the sauce add water as needed to maintain a sauce consistency and stop it from drying up
  5. Add the sauce to the cooked pasta
  6. Add a desired amount of your cheese of choice and mix with pasta to achieve a creamy consistency
  7. Ready to serve, now serve and enjoy.

Buon Appetito!