Collezione Casarecce Pasta with Summer Peas, Crabmeat, ‘Nduja, and Pecorino

Step 1

Preheat a deep sauté pan over medium heat.

Step 2

Add 2 oz of olive oil and add the ‘Nduja.

Step 3

Use a wooden spatula and break the ‘Nduja into small pieces and cook for about 2 minutes, stirring constantly. (The ‘Nduja will also release a reddish oil once it renders)

Step 4

Once the ‘Nduja starts to brown, add ½ cup to ¾ cup of pasta water and bring it to a boil.

Step 5

Once it boils, add the freshly drained pasta and fold it into the sauce and mix well to combine.

Step 6

Season with salt and black pepper to taste.

Step 7

Turn off the fire and fold in 2 oz of olive oil, peas, and crabmeat and mix well.

Step 8

Transfer the pasta on to a warm deep platter.

Step 9

Grate Pecorino cheese over the pasta and serve.