Cherry Tomato & Sausage Bucatini

Cherry Tomato & Sausage Bucatini
Serves 6-8

This dish was inspired by a dish I had in Italy this summer and what’s impressive about this – and all Italian cooking – is that it’s simpler than ordering takeout. It’s a bang-for-your-buck dish because of one magical ingredient: ‘njuda. Don’t freak out, it’s easy to find! ‘Njuda is a spreadable pork salami that’s great on cheeseboards or in this case, pasta. Take staples like dried pasta and canned tomatoes to a whole new level.

1 lb. bucatini pasta, cooked al dente with ½ cup pasta water reserved
2 tablespoons extra virgin olive oil
4 small shallots, sliced
4-5 cloves of garlic, thinly sliced
½ teaspoon salt
½ lb. ‘njuda
2 14-ounce canes of cherry tomatoes
2 cups grated pecorino cheese
1 bunch parsley
1 cup halved cherry tomatoes
Ricotta salata, for garnish

In a large skillet heat a few glugs of olive oil over medium heat and sauté shallot and garlic until just tender and fragrant, about 3-4 minutes. Season with salt.

Add ‘njuda and using a wooden spoon break up and stir into shallot/garlic until broken down, about 2 minutes.

Add cherry tomatoes and cook until they just pop, about 5 minutes. Add naked pasta and cheese to the sauce and then pour the reserved pasta water over the cheese (so it melts!) and toss until creamy and sauce is incorporated. Add parsley and mix once more. Season with salt if needed.

Top with cherry tomatoes and ricotta salata.

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