dileenthompson 
This recipe uses ‘nduja, a spicy, spreadable Calabrian sausage, which melts into a rich and fragrant oil to coat every strand of linguine. Bitter kale wilts perfectly into the sauce, creating a beautifully balanced and deeply savory dish.
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients
- 12 oz (340g) linguine
- 4 oz (115g) ‘nduja, removed from casing
- 1 large bunch Lacinato (Tuscan) kale, stems removed, leaves chopped
- 3 tablespoons olive oil
- 4 cloves garlic, thinly sliced
- 1 teaspoon kosher salt, plus more for pasta water
- ½ cup reserved pasta water
- ¼ teaspoon freshly ground black pepper
- ½ cup grated Pecorino Romano cheese, plus more for serving
Instructions
- Cook the Pasta: Bring a large pot of well-salted water to a boil. Add the linguine and cook until al dente according to package directions. Just before draining, reserve ½ cup of the starchy pasta water. Drain the pasta.
- Start the Sauce: While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the ‘nduja, using a wooden spoon to break it up. Cook for 2-3 minutes, stirring frequently, until it melts and sizzles, infusing the oil.
- Sauté Aromatics: Add the sliced garlic to the skillet and cook for 1 more minute, until fragrant but not browned.
- Wilt the Kale: Add the chopped kale and ¼ cup of the reserved pasta water to the skillet. Toss continuously for 2-3 minutes until the kale is wilted and tender. Season with the black pepper.
- Combine and Emulsify: Add the drained linguine directly to the skillet. Reduce the heat to low. Add the grated Pecorino Romano and toss vigorously, adding more reserved pasta water as needed until the sauce becomes glossy and clings to the pasta.
- Serve: Taste and adjust seasoning (be careful with salt, as ‘nduja and Pecorino are both salty). Divide among bowls and serve immediately with extra cheese on the side.
Key Flavors & Notes
- Spicy & Porky: ‘Nduja provides a deep, fermented chili heat and rich pork flavor that forms the soul of the dish.
- Savory Depth: The combination of garlic, salty Pecorino, and starchy pasta water creates a complex, umami-rich sauce.
- Bitter Balance: The kale adds a necessary bitter counterpoint that cuts through the fat and spice, keeping the dish from feeling heavy.
- Ingredient Note: ‘Nduja can be found at Italian specialty markets, well-stocked grocery stores, or online. If you can’t find it, a substitute can be made by mashing 4 oz of soft Italian sausage with 1-2 tablespoons of Calabrian chili paste or a good tomato paste mixed with ½ tsp of smoked paprika and red pepper flakes to taste.
- Pro-Tip: The key to a silky, non-greasy sauce is emulsification. Toss the pasta vigorously with a splash of the starchy pasta water to help the fat and water bind together into a creamy texture.
