Busiate with Onion and ’Nduja RaguBy Cessi Treñas
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1 h 20 min
This recipe was created during our last lockdown in Toronto, when a snowstorm hit and all the local veg stores were closed. All I had on hand were onions, ’nduja, tomato paste and flour. I immediately fell in love with the simplicity and the depth of flavour of the ragu, made with a homemade charred onion stock. Busiate is a hand-rolled, twisted noodle (picture a ’90s telephone cord) that scoops up the sauce perfectly, but any twisty noodle will do.—Jess Maiorano
- 6 tbsp olive oil
- 6 cooking onions , thinly sliced
- 4 shallots , thinly sliced
- 1/2 fennel bulb , diced
- 4 garlic cloves , chopped
- 300 mL white wine
- 1/2 cup tomato paste
- 3 tbsp ’nduja paste or spread , such as Callipo 'Nduja di Spilinga
- pinch + 1/2 tsp salt , divided
- 5 cups Charred Onion Stock , see recipe below
- 1 recipe fresh handmade busiate (see recipe below) or 500 g dried pasta , such as mafaldine or rigatoni
- 4 tbsp cold unsalted butter
- 1/2 cup parsley leaves
- parmesan cheese , for garnish
- To a large pot on low, add oil, onions, shallots, fennel and garlic. Cook for 25 to 30 min, until onions begin to brown slightly. Deglaze with wine and cook just until wine has reduced.
- Add tomato paste, ’nduja and pinch salt. Increase heat to medium-low and cook until fat starts to separate, 20 min.
- Add onion stock and remaining 1⁄2 tsp salt
and cook until thickened, 25 min.
- Bring a large pot of salted water to a boil and cook fresh busiate 2 to 3 min, until al dente. (If using dried pasta, cook according to package directions.) Drain, reserving 1⁄4 cup pasta cooking water.
- Meanwhile, reduce heat on ragu to low and add butter, stirring until melted.
- Transfer cooked noodles to ragu along with reserved pasta water and parsley. Cook, stirring constantly, until pasta water in ragu has reduced, 30 sec. Divide among serving plates and top with cheese.
Fresh Handmade Busiate recipe
Charred Onion Stock recipe
Complete this dish with our Charred Onion Stock recipe here.