Non-VegetarianCalabrese cuisine Main Course

Sugo con 'Nduja e Salsiccia

Name: Sugo con 'Nduja e Salsiccia
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: Calabrese
Ingredients: 30 ml Extra virgin olive oil; 120 g Red onion; 300 g fresh pork sausages; 60 g 'nduja; 60 ml Dry red wine; 500 g passata; 100 ml Water; 3 g Fine sea salt

A rich Calabrian pork and tomato sauce combining coarse sausage with fiery, spreadable 'nduja salami.

🇮🇹Italy· Calabria

Prep: 15 min
Cook: 45 min
Total: 60 min
Servings: 4
Difficulty: Easy
Calories: 480 kcal

Ingredients

0 of 8 gathered

Servings

30 ml Extra virgin olive oil — or 2 tbsp
120 g Red onion — finely chopped, preferably Tropea type
300 g fresh pork sausages — coarse ground, casings removed
60 g 'nduja — soft spreadable chilli salami
60 ml Dry red wine — or dry white wine
500 g passata — smooth sieved tomato puree
100 ml Water — warm
3 g Fine sea salt — to taste

Equipment

•heavy-bottomed pan or Dutch oven
•wooden spoon
•chef's knife
•chopping board

Nutrition

Per serving, approximate

Calories: 480 kcal
fat: 40 g
carbs: 10 g
fibre: 3 g
protein: 18 g
calories: 480 kcal

Instructions

1
Heat the olive oil in a heavy-bottomed pan over medium heat.
2
Add the chopped onion and cook for 5 minutes until soft and translucent.
3
Crumble in the sausage meat and cook for 6 to 8 minutes until lightly browned.
4
Add the 'nduja and stir continuously for 2 minutes until it melts into the warm fat.
5
Pour in the red wine and bubble for 2 minutes until the sharp alcohol scent clears.
6
Stir in the tomato passata and warm water.
7
Reduce the heat to low, cover partially, and simmer gently for 30 minutes until thick and glossy.
8
Taste the sauce carefully and add a pinch of salt if needed.

Chef's tips

'Nduja varies in heat, so start with the specified quantity and stir in an extra spoonful at the end if you prefer more fire. Always melt the 'nduja in the warm rendered pork fat before adding the tomato to build a rich, uniform emulsion.

Ingredient substitutions

'nduja → Calabrian hot chilli paste mixed with finely minced pancetta
dry red wine → dry white wine or extra water with a splash of red wine vinegar

Storage

Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.

Reheating

Reheat gently in a saucepan over low heat, adding a splash of water if the sauce has thickened.

Common mistakes to avoid

•Adding 'nduja directly to simmering tomato sauce without melting it into the rendered fat first, leaving uneven spicy lumps.
•Salting the sauce before simmering, as both sausage and 'nduja already contain plenty of salt.

Serving suggestions

Toss with cooked fileja or rigatoni pasta and top with grated mature Pecorino Calabrese.Spoon over warm, soft polenta in a wide shallow bowl.Serve alongside thick slices of crusty country bread for dipping.