Saucy Corn and Nduja Orecchiette Recipe

Saucy Corn and Nduja Orecchiette Recipe

Prep Time: 
Cook time: 
Olive Oil
2 (14.5oz)
Cans fire roasted diced tomatoes
1 Pkg
Aneto chicken broth
1 Tbsp
Tomato paste
½ Tsp
Chili powder
½ Tsp
Onion powder
1 Tsp
15.5 Oz
Canned black beans, drained and rinsed
1 ½ Cups corn kernels
3 Cups
Rotisserie Chicken, pulled or diced
Salt And Pepper
2 Cups
Cooked Matiz paella rice

Valencian Nduja Sauce:

  • 2 tablespoons extra virgin olive oil
  • 4 oz nduja, crumbled  
  • 8 garlic cloves, peeled and minced
  • 2 shallots, peeled and minced
  • 2 tablespoons all purpose flour
  • 1/4 cup white wine
  • 3 cups Aneto Valencian Paella Base
  • salt to taste
  • 1/2 lb. orecchiette pasta, cooked
  • 1 1/2 cups corn kernels
  • 1/2 cup parmesan or pecorino, grated or crumbled
  • 2 tablespoons fresh parsley, chopped

1.  Heat oil in a large saucepan over medium-high heat. Once the oil is hot, crumble nduja into the pan and cook, stirring frequently, for 3 minutes,or until slightly crisp. Using a slotted spoon, remove approximately 1/4 cup of the cooked nduja and set aside on paper towels (this will be used later to top the pasta dish).

2.  Add garlic and shallots to the pan, stir to combine with the nduja,and sauté for 2-3 minutes until soft and fragrant.

3.  De-glaze the pan with wine, whisk, and bring to a simmer. Cook,reducing the wine, for another 2-3 minutes. Sprinkle flour into the pan and stir to combine, cook for 1 minute more.

4.  Add paella base to the pan, whisk to combine, and bring to a simmer.Cook the sauce for 10-12 minutes, whisking occasionally, until the sauce has thickened.

5.  Either in a large bowl or in a large skillet, toss together the cooked orecchiette pasta, corn, and sauce. Divide the pasta between bowls or plates and top with reserved nduja, parmesan, and parsley.

sliced carrots

About this recipe

Chiveschopped celery