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A fiery pasta built on Calabria's famous spreadable salami — pork and chili fermented into 'nduja.
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A pasta built around 'nduja, the signature specialty of Calabria, the region forming the "toe" of the Italian boot. 'Nduja is a spicy salami made from pork fat fermented and cured with a huge quantity of chili, soft enough to spread with a knife straight from the jar — believed to originate in the mountain village of Spilinga. Born from a poor rural tradition of preserving meat with generous chili, its intense savoriness and heat have recently caught on across Italy and Europe as a trendy topping for pasta and pizza alike.
Heat olive oil and garlic in a pan; once fragrant, break up the 'nduja and cook, letting its fat render out.
Add the canned tomatoes and simmer over low heat for 10 minutes.
Boil the pasta in well-salted water.
Add the cooked pasta to the sauce, loosening with a little pasta water as you toss.
Plate and top with Parmesan and parsley, if using.