Spaghetti with Nduja Sauce, Zucchini and Arugula
Spicy Spaghetti with Nduja Sauce, Zucchini and Arugula is addictively delicious! With lots of heat and robustness from its star, chile-infused, spreadable pork ‘nduja, it’s such an innovative combination of classic Italian ingredients that is also super easy and quick to make.
Servings: 6 servings
Ingredients
- ¼ cup olive oil
- 3 Tbsp chopped or thinly-sliced garlic
- 3-4 small zucchini, sliced into thin rounds
- ⅓ cup 'nduja
- 2 large handfuls arugula (3-4 ounces)
- To taste salt and black pepper
- 1 pound spaghetti + salt for pasta water
- ¼ cup grated Pecorino Romano cheese + more for topping
- ¼ cup grated Parmigiano cheese
- Extra-virgin olive oil for finishing
Instructions
- Prep all ingredients according to specifications above. Then, combine the olive oil and garlic in a large pan over medium-low heat and cook until the garlic starts to soften.¼ cup olive oil, 3 Tbsp chopped or thinly-sliced garlic
- Add the zucchini and sauté for a couple of minutes. Then, add the ‘nduja and break it up in the pan. Partially cover the pan and cook until the zucchini is tender, stirring occasionally. Add half the arugula and stir until well-combined. Season to taste with salt and black pepper.3-4 small zucchini,, ⅓ cup 'nduja, 2 large handfuls arugula, To taste salt and black pepper
- Meanwhile, bring a large pot of water to a boil. Once the water comes to a boil, add salt, then the pasta, stirring frequently.1 pound spaghetti
- Cook the pasta for 2 minutes less than the package directions, or about 2 minutes before you think it is al dente. Be sure to reserve at least 1 cup of the starchy pasta water.
- Transfer the cooked pasta and about ½ cup pasta water to the pan, along with the remaining arugula, and toss well, allowing the pasta to finish cooking in the delicious flavors of the nduja sauce. Add additional pasta water of more moisture is needed.
- Make sure the sauce and pasta are well-combined, then turn off the heat, mix in the cheeses and adjust seasonings if necessary. Drizzle with a little extra-virgin olive oil and pecorino cheese, transfer to serving dishes, & enjoy! Buon Appetito!¼ cup grated Pecorino Romano cheese , ¼ cup grated Parmigiano cheese, Extra-virgin olive oil
Notes
- Use a large pot with 5 to 6 quarts water for 1 pound of pasta. Bring the water to a boil before adding the salt. Use 1 1/2 - 2 Tbsp salt.
- The pasta water is key! Add it to the sauce along with the pasta for the additional moisture needed to finish cooking the pasta.
- If desired, you can add all of the arugula to the pan at the same time as the hot pasta, instead of splitting it up.
- Feel free to increase the amount of ‘nduja if you like things extra spicy!
- Add a couple tablespoons water to the pan if you would like to speed up the zucchini cooking process.
