Collezione Casarecce Pasta with Summer Peas, Crabmeat, ‘Nduja, and Pecorino
2020-04-15- Cuisine: Mediterranean, Type: Entrée,
Collezione Casarecce Pasta with Summer Peas, Crabmeat, ‘Nduja, and Pecorino
Recipe created by Ken Toong
Instructions
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.
Ingredients
- 3 lb Barilla Casarecce pasta, cooked al dente (save the pasta water)
- 1 lb ‘Nduja
- 4oz extra virgin olive oil
- 1 lb sweet peas, blanched
- 1.5 lbs lump crabmeat (cleaned of shells)
- 2 tbsp kosher salt
- 2 tsp fresh cracked black pepper
- 6 oz freshly grated Pecorino cheese
Chef Recommended Cuts
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Nutritional Info
This information is per serving.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.