N'duja Pasta Bake

A week of fever-dream writing, researching and spicy noodles

The summer whirlwind is finally starting to calm down.

As you might know (or maybe not), I’m finishing up an MA in Cultural Heritage at the American University of Rome. The first draft of my thesis was due on Wednesday. I’m writing it on the relationship between wine heritage, marketing and tourism – focusing specifically on the region of Soave (which is in northern Italy, just a bit east of Verona).

One highlight of said research was that I actually got to go to Soave earlier this summer and interview wineries. I rented an e-bike to get around.

Now, I’m still working on my analysis and conclusion (which isn’t due until November), but I was essentially operating under a fever dream for the last week and a half trying to make my word count. I don’t defend my thesis until December, but there are some exciting possibilities unfolding around future research opportunities – stay tuned.

All of this is to say, this has been a slow week (or rather, few weeks) when it comes to the other parts of my life. So, I have chosen to celebrate my re-entry into the world with a spicy n’duja pasta bake.

It’s basically a lazy person’s lasagna – meaning it’s speedy, uses minimal pans, and is very customizable.

Spicy n’duja pasta bake (cooked in my Hex-clad)!

There are no real measurements or recipes here, so do what feels right to you…

First things first, pre-heat your oven to 400’F.

In a large pan, heat up a glug of olive oil before adding in a heap of panko bread crumbs, salt and pepper, grated parmesan, garlic powder and an assortment of other dried herbs (like basil, oregano, red chili flakes, parsley, thyme and rosemary). Stir continuously and cook until bread crumbs are golden brown. Set aside.

Now, boil your noodles of choice (I like a thick, short pasta shape for this non-recipe). Undercook them by a minute or two, so they they are still a bit firm. Reserve a mug-full of that salty pasta water (i.e. the tears of the gods).

While the noodles are boiling, sautee cherry tomatoes (enough to cover the pasta), minced garlic (lots!), diced shallot (1-2), 2 spicy Italian sausages, and a finely sliced red pepper into a hot pan with olive oil, salt and pepper, and red chili flakes. Mash them around until the sausage is cooked and the tomatoes are blistering.

This is optional, but if your mixture if feeling a little too dry (or maybe you’ve made a bit too much pasta for the sauce, like I did), add in some pre-made tomato sauce (I used Rao’s). Season generously.

Mix in about 1/3-1/2 a cup of n’duja (or however much you have on hand) and a hearty dusting of grated parmesan. Stir until smooth and combined. Season to taste and finish with torn basil leaves (or dried basil, if you don’t have fresh).

Fold the cooked pasta into your tomato-n’duja sauce, mixing until your pasta is completely covered and that there is a little liquid left at the bottom. You can add in your reserved pasta water here if your pasta looks dry. Transfer to an oven-safe dish.

Top with more parmesan, fresh slices of mozzarella, and toasted bread crumbs. Bake in the oven until the cheese if melty. To serve, sprinkle with more grated parmesan, torn basil and a drizzle of thick balsamic vinegar.

Some easy-peasy variations-additions-inspirations:

• top with burrata (this is what I did, and it’s never a bad idea)

• add in some sauteed/fried eggplant and swap mozzarella for a funky blue cheese or gorgonzola

• use scamorza (a smoked italian cheese) in place of the fresh mozzarella

• spoon your favorite basil pesto on top of the pasta bake

What I’d drink it with:

Chianti Classico is a dry red wine produced only in the Chianti region of central Tuscany. It’s primarily made from the Sangiovese grape, a varietal native to Italy. Legally, Chianti Classico is defined by its earthy and spicy notes (like smoked, dried peppers), as well as its aromas of purple flowers (think irises and violets) and wild berries. It’s a savory wine (meaning that tastes more earthy than it does floral) with noticeable tannins and acidity. Because of its spicy hints and fuller body, it really complements the rich, meaty, spicy flavors of the pasta.

Wine Tasting Notes:

*You can determine whether a wine is tannic or not by the way your mouth feels. If your tongue feels like it’s been dried out, the wine is tannic. If not, the wine has low tannins.

*Acidity can be figured out in two ways (that I know of). High acidity wines are typically tart and crisp to taste. Low acidity wines feel soft and round on your tongue.  If you don’t know whether or not a wine is acidic (which is generally more difficult to tell in the case of red wines), focus on the feelings in your mouth. If you’re salivating a lot, the wine is most likely acidic. If you’re not salivating, the wine has lower levels of acidity.

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SOMMTHING TO READ

If you missed my last few posts, you can read them here:

• Dinner Party Series: Episode 1

• The Dirt on Natural Wine

• Carbonara Diaries

SOMMTHING TO LEARN

Want to master the art of reading and deciphering a wine label? Learn how here.

SOMMTHING TO EAT

This is my final week in New York before I return to Rome for a little while, but here are my favorite things I ate in NYC these past two weeks –

• Inday

  • The story: Inday is a fast-casual chain all over Manhattan – think healthier Indian Chipotle. I used to go here for lunch all the time when I worked in Midtown. Recently(ish), they opened up Inday All Day, a sit down joint in Williamsburg. Decor was approved by my design-professional brunch date (lots of bold colors and patterns that complemented each other beautifully) and the food had me drooling.

  • The order: Dirty Masala Chai (I got two of these bad-boys, both with oat milk – comforting flavors and not overly sweet), The Boundary Six (a bacon-egg-and-cheese dosa served with crispy gunpowder potatoes and tikka masala sauce), and Chai French Toast (soaked in chai and served with galub-jamun syrup)

• Xian’s Famous Noodles (BK and Manhattan)

  • The story: You’ve seen the buzz around this place (and they even have a cookbook) - it is absolutely worth the hype. Spicy, chewy, meaty, fatty and oily. It’s a flavor-bomb.

  • The order: NS2 (spicy and tingly beef-muscle hand-ripped noodles in soup) and the N1 (spicy cumin lamb hand-ripped noodles).

• Caffe Panna (BK and Manhattan)

  • The story: Italian quality meets American innovation. Leave it to Hallie Meyer to come up with the most wicked flavor combos in the most luscious gelato base. Fun fact – I worked in production here for literally a day during 2020 Covid times.

  • The order: Pistachio Stuffed Date (pistachio ice cream, Callebaut chocolate chunks, chocolate-coated pistachio stuffed dates) & Tan Lines (peanut butter ice cream with house-made Oreo ganache)

• Queen (BK)

  • The story: I’ve been living right down the street from this Mediterranean joint in Bushwick and have gotten a little obsessed. The food - amazing. The vibes - immaculate. The last time I was here for pick-up, I witnessed the most amazingly brazen man from House of Yes flirting with the woman behind the counter about how he “liked it rough,” at sea, on his new cruise-related gig.

  • The order: Falafel Sandwich (tangy tahini chopped salad, purple cabbage, pickles, schug, fluffy pita).