Clara Bennett This spicy Pappardelle with Cavolo Nero and ’Nduja is made with fiery ’nduja sausage, dark cavolo nero, pappardelle pasta, butter, and one large potato. This recipe creates a surprisingly creamy and savory sauce, as the starchy potato breaks down to thicken the spicy butter. It’s a perfect main course for a cozy weeknight dinner and serves 3-4 people.
Pappardelle with Cavolo Nero and ’Nduja Ingredients
- 1 large floury potato (approx. 300g), such as a Rooster
- 500g cavolo nero (or other kale or dark leafy greens)
- 500g pappardelle (durum wheat pasta is preferred)
- 60g unsalted butter
- 150g ’nduja
- 3 tablespoons extra-virgin olive oil
- Salt (for pasta water)
- Extra extra-virgin olive oil, for serving
How To Make Pappardelle with Cavolo Nero and ’Nduja
- Start the potato and pasta water: Fill a large pan with cold water and add salt “with abandon.” Peel the potato, cut it into 1cm cubes, and add these cubes to the cold, salted water. Bring the pan to a boil.
- Prep the cavolo nero: While the water is heating, prepare the greens. Pull the leaves off the tough stalks of the cavolo nero, then tear the leaves into smaller, bite-sized pieces. Set them aside in a colander.
- Cook the potato and pasta: Once the water is boiling, cook the potato cubes for 10 minutes. After 10 minutes, add the pappardelle to the same pot and give it a good stir.
- Add the greens: Once the water returns to a boil, add the prepared cavolo nero to the pot with the pasta and potatoes.
- Start the ‘nduja sauce: While the pasta cooks, melt the butter in a separate, very large pan (like a wok or stir-fry pan) over low to medium heat. Add the soft ‘nduja and stir it into the butter, breaking it apart until it melts into a smooth, spicy sauce.
- Temper the sauce with pasta water: When the pasta is almost ready, scoop out a cupful of the starchy pasta water. Add 3-4 tablespoons of this water to the buttery ‘nduja sauce and stir it in.
- Combine the pasta and sauce: Once the pasta is al dente (cooked but still has a firm bite) and the cavolo nero is soft, drain the pasta, potatoes, and greens together. Tip this mixture directly into the large pan with the ‘nduja sauce.
- Emulsify the sauce: Toss everything together carefully (the pan will be full). Keep tossing and add more of the reserved pasta water, a splash at a time, as needed. The starchy water will help the sauce become creamy and cling to every noodle.
- Finish and serve: Pour the 3 tablespoons of extra-virgin olive oil over the pasta and toss again. Serve immediately. Bring the bottle of olive oil to the table for extra drizzling.
Recipe Tips
- The Potato is Key: Don’t skip the potato! Using a floury potato is a clever trick. As it boils, it breaks down and releases its starches. This starchy water is what combines with the ‘nduja butter to create a thick, creamy sauce without any cream.
- What is ‘Nduja? ‘Nduja is a spicy, spreadable pork sausage from Calabria, Italy. It is not a firm, sliceable sausage; it’s soft and designed to melt, which is why it works perfectly as a sauce base.
- Use Sturdy Pasta: The recipe recommends durum wheat pappardelle, not fine egg pasta. A sturdier, “non-egg” pasta holds up better to the hearty greens and vigorous tossing. If you must use fresh egg pasta, it will cook in 2-3 minutes, so add the cavolo nero to the water before you add the pasta.
- “Salt with Abandon”: This phrase means be very generous with the salt in your pasta water. It should taste like the sea. This is your only chance to season the pasta, potato, and greens from the inside out, and it’s essential for the final flavor of the dish.
What To Serve Pappardelle
This spicy pappardelle is a very hearty and complete meal all in one bowl. It doesn’t need much else. A simple side of crusty Italian bread or garlic bread is perfect for mopping up every last bit of the rich, spicy sauce. If you want a starter, a simple green salad with a sharp lemon and olive oil dressing would be a refreshing contrast to the richness of the ‘nduja.
How To Store Pappardelle Leftovers
- Refrigerate: This pasta is definitely best eaten immediately. The greens can become soft and the pasta can absorb the sauce upon sitting. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a splash of water or olive oil to loosen the sauce.
- Freeze: Freezing is not recommended for this recipe. The texture of the pasta and the cavolo nero will become very soft and mushy when thawed.
Pappardelle with Cavolo Nero and ’Nduja Nutrition Facts
- Calories: 955 kcal
- Total Fat: 48g
- Saturated Fat: 20g
- Sodium: 450mg (this does not include the salt added to the pasta water)
- Total Carbohydrate: 105g
- Dietary Fiber: 9g
- Sugars: 4g
- Protein: 24g
Frequently Asked Questions
- What if I can’t find ‘nduja? ‘Nduja has a unique, fiery flavor and soft texture. If you can’t find it, the best substitute is to mix crumbled, cooked fresh chorizo with a pinch of hot paprika or chili flakes.
- Can I use a different green besides cavolo nero? Yes. Cavolo nero (also called Lacinato or Tuscan kale) is ideal, but you can easily substitute regular curly kale. If you use curly kale, just make sure to remove the tough stems. You could also use Swiss chard.
- Can I use a different pasta shape? Absolutely. The wide, flat pappardelle noodles are great for catching the sauce. If you can’t find them, a different long, wide pasta like fettuccine or tagliatelle would be the next best choice. A sturdy, short pasta like rigatoni would also work well.
- Is there a vegetarian substitute for ‘nduja? ‘Nduja is the key flavor. However, to get a similar spicy, rich, and oily effect, you could try using a high-quality (preferably sundried) tomato pesto and mixing it with a generous amount of red pepper flakes, smoked paprika, and extra olive oil.
Try More Recipes:
Nigella Pappardelle with Cavolo Nero and ’Nduja
Description
This spicy Pappardelle with Cavolo Nero and ’Nduja is a simple but brilliant one-pot pasta. It uses a starchy potato, fiery ‘nduja, and butter to create a rich, creamy, and savory sauce without using any cream.
Ingredients
Instructions
- Start the potatoes: Add 1cm potato cubes to a large pan of cold, heavily salted water. Bring to a boil.
- Cook potatoes & pasta: Once boiling, cook potatoes for 10 minutes. Add the pappardelle to the same pot and stir.
. - Add greens: When the water returns to a boil, add the torn cavolo nero leaves.
- Make the sauce: While the pasta cooks, melt the butter and ‘nduja in a separate, very large pan over low-medium heat until it forms a sauce.
- Combine: Reserve 1 cup of the starchy pasta water. Add 3-4 tablespoons of it to the ‘nduja sauce. Drain the pasta/potatoes/greens and tip them all into the sauce pan.
- Finish: Toss everything to combine, adding more pasta water as needed to create a creamy, emulsified sauce. Stir in the 3 tbsp of olive oil, toss again, and serve immediately.