Bucatini ala Calabrese

The fiery & flavorful combination of chiles, Nduja and pepperoni make this simple sauce a perfect pairing with hearty bucatini pasta.

Chef Notes: 

  • Nduja is a fiery spreadable fermented Calabrian pork sausage made with salumi, hot peppers and spices.
  • Try stirring in 4 cups coarsely chopped hearty greens such as kale, broccoli raab or turnip greens with the tomatoes to add great color and nutrition to the dish.
3 pounds Barilla Collezione Bucatini
6 ounces extra virgin oil
3 medium red onions, thinly sliced
6 ounces diced pepperoni
3/4 teaspoon red pepper flakes
12 garlic cloves, thinly sliced
12 ounces nduja, removed from casing
2 cans (28 ounces each), peeled Italian san marzano tomatoes, crushed by hand
1-1/2 cups toasted panko bread crumbs
3 ounces grated pecorino romano cheese
1/2 cup finely chopped Italian parsley
  1. Bring salted water to boil in steam-jacketed kettle or large stockpot on stovetop. Add pasta; cook 2 minutes less than directed on package. Drain, reserving 1-1/2 cups pasta water.
  2. Meanwhile, heat oil in large rondeau on medium heat. Add onions; sauté 3 to 4 minutes or until transparent. Stir in pepperoni and pepper flakes; sauté 1-2 minutes or until heated through.
  3. Stir in garlic and Nduja; cook 2-4 minutes stirring frequently until sausage is dissolved. Add tomatoes; cook 12-15 minutes stirring occasionally.
  4. Add cooked pasta to tomato mixture; toss vigorously with tongs to coat 2-3 minutes or until combined adding reserved pasta water 1/2 cup at a time as needed. Season to taste with salt & freshly ground black pepper.
  5. Combine panko, cheese and parsley in medium bowl. Sprinkle with panko mixture before serving.