Collezione Casarecce Pasta with Summer Peas, Crabmeat, ‘Nduja, and Pecorino

Recipe created by Ken Toong

3 lb Barilla Casarecce pasta, cooked al dente (save the pasta water)
4 oz extra virgin olive oil
1.5 lbs lump crabmeat (cleaned of shells)
2 tsp fresh cracked black pepper
1 lb ‘Nduja
1 lb sweet peas, blanched
2 tbsp kosher salt
6 oz freshly grated Pecorino cheese
  1. Preheat a deep sauté pan over medium heat.
  2. Add 2 oz of olive oil and add the ‘Nduja.
  3. Use a wooden spatula and break the ‘Nduja into small pieces and cook for about 2 minutes, stirring constantly. (The ‘Nduja will also release a reddish oil once it renders).
  4. Once the ‘Nduja starts to brown, add ½ cup to ¾ cup of pasta water and bring it to a boil.
  5. Once it boils, add the freshly drained pasta and fold it into the sauce and mix well to combine. Season with salt and black pepper to taste.
  6. Turn off the fire and fold in 2 oz of olive oil, peas, and crabmeat and mix well.
  7. Transfer the pasta on to a warm deep platter.
  8. Sprinkle cheese over the pasta and serve.