Spaghetti with ‘nduja and smoked ricotta

A simple and quick recipe that we pair with a Calabria Nerello 2017 Spadafora 1915, for an ideal regional coupling.

Ingredients for 6 people:

500g spaghetti (or paccheri), 70g ‘nduja di Spilinga, 2 garlic cloves, 350g tomato puree, aged smoked ricotta, salt, basil and extra-virgin olive oil as needed.

Directions:

Sauté the garlic in a pan with a trickle of EVOO and then add the tomato puree and let the sauce cook for around 20 minutes, until the sauce has the desired thickness.

Once the sauce is done, remove the garlic and add the ‘nduja along with a few basil leaves.

In the meantime, bring a pot of salted water to a boil to cook the pasta. Add the pasta when the water boils and drain when it is still very al dente (undercooked).

Mix in the pasta to the sauce pan and continue to cook and allow the flavors to mix.

Serve on plates and grate some aged smoked ricotta cheese on top of each plate.

Wine to pair:

Calabria Nerello 2017 Spadafora 1915

Bright ruby red color. Wide and clear aromas of wild berries like blueberries, blackberries and myrtle. Agile taste, fresh and full bodied, average tannins and evident savory notes. Long persistence.

Area of production: southern hillside area between the Crati and Busento rivers where King Alarico was buried. 

Grape varieties: Nerello, alsa know as Calabrese, and Greco Nero, tradizionally alberello grown, with average low yeald of 80 quintals of grape per hectar. 

Harvest: from the end of September to mid October.

Vinification: soft press and long maceration. Stainless steel fermentation at controlled temperatures. Matures in second passage oak barriques for about six months, then it rests at least another six months in bottle. 

Serving temperature: about 18°C, oxygenation suggested.

Alcohol content: 13,5% vol. 

Suggested food pairings: regional dishes like meat sauce fusilli pasta with nduja di Spilinga, grated Silana ricotta and chili.

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