Paccheri Rigati with Nduja and Parmigiano Reggiano
For centuries, Parmigiano Reggiano DOP has been made in Italy’s Emilia region according to a tradition defined by simplicity: milk, salt, rennet, and time.
- 10 oz ≈¾ lb paccheri rigati
- 3 –3½ oz nduja (skin removed)
- 1 can (14 oz whole peeled tomatoes, hand-crushed)
- 1 tbsp tomato paste
- A pinch of Calabrian chili flakes (plus more to finish)
- 2 tbsp extra-virgin olive oil (plus a finishing drizzle)
- Salt (for the pasta water)
- White Gold Parmigiano Reggiano DOP — a wedge to grate fresh (about ¾ cup finely grated, plus the White Gold grated cup on hand)
- To finish: fresh basil (2–3 leaves, a little fresh dill, Maldon sea salt)
- Build the sauce. Warm the EVOO in a wide pan over medium heat. Add the nduja and let it melt into a deep rust-red oil. Stir in the tomato paste for 1 minute, then add the hand-crushed tomatoes and a pinch of Calabrian chili. Simmer 15–20 minutes until thick and glossy.
- Cook the pasta. Boil the paccheri in well-salted water until just al dente. Reserve 1 cup of pasta water, then drain.
- Marry them. Add the paccheri to the sauce and toss, loosening with a splash of pasta water until every tube is deeply coated.
- Finish with Parmigiano Reggiano DOP. Off the heat, take a generous handful of White Gold grated Parmigiano Reggiano and toss. Adding it off the heat lets it melt in silky-smooth without clumping and blooms its umami, which tames the nduja's heat.
- Plate and grate more Parmigiano Reggiano fresh over the top. Finish with basil, a pinch of Calabrian chili, Maldon, and a slow drizzle of EVOO.
For this recipe, White Gold pairs Parmigiano Reggiano with another Italian ingredient with plenty of personality: spicy Calabrian nduja. The rich, fiery sausage and sweet-tart tomato sauce get a savory lift from Parmigiano Reggiano, which melts into the pasta for a silky finish. Grab a wedge, get your grater ready, and make a plate of paccheri rigati that brings together some of Italy’s boldest flavors.
White Gold by Ambrosi brings authentic Parmigiano Reggiano DOP to American tables. This Parmigiano Reggiano is aged a minimum of 24 months in Italy’s Emilia region and crafted with just milk, salt, and rennet. Naturally lactose-free and an excellent source of protein and calcium, White Gold Parmigiano Reggiano is a World Cheese Award winner.
Whether enjoyed on a cheeseboard or used to enrich your favorite recipes, you’ll quickly discover why it’s called the King of Cheeses.
