Pasta with nduja & bitter greens from Food52 by Sara Jenkins

  • broccoli raab
  • rigatoni pasta
  • Show all ingredients...

  • EYB Comments

    Can substitute any hearty cooking green for broccoli raab; and penne pasta, ziti pasta, or shells pasta for rigatoni pasta.

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Notes about this recipe

  • Eat Your Books

    Can substitute any hearty cooking green for broccoli raab; and penne pasta, ziti pasta, or shells pasta for rigatoni pasta.

  • Barb_N on March 04, 2019

    I made this again with nduja (once I found a grocer who sells it) and mustard greens. The spicy meat contrasted nicely with the pasta and made a ‘saucier’ sauce than my first effort. I will be making this again- stashing a tube of nduja in the freezer for the future.

  • Totallywired on February 22, 2019

    Adapted this to use some n’duja I had and needed to use. Omitted cheese and breadcrumbs and served with orecchiette. Added two garlic cloves sautéed after oil and n’duja is heated through. Very essential to wilt the rapini in the sauce and finish the pasta in the sauce. Let it colour. Stellar.

  • Barb_N on January 31, 2019

    I made this with penne, mustard greens and mild chicken sausage. Love the contrast of the mild sauce and bitter greens. Not sure I would be a fan of njuda based on its description but some spice in or around the sausage would probably round this out. Great back pocket pasta dish with ingredients I usually have around.

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