Collezione Casarecce Pasta with Summer Peas, Crabmeat, ‘Nduja, and Pecorino2020-04-15
Collezione Casarecce Pasta with Summer Peas, Crabmeat, ‘Nduja, and Pecorino
Recipe created by Ken Toong
Preheat a deep sauté pan over medium heat.
Add 2 oz of olive oil and add the ‘Nduja.
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)
Once the ‘Nduja starts to brown, add ½ cup to ¾ cup of pasta water and bring it to a boil.
Once it boils, add the freshly drained pasta and fold it into the sauce and mix well to combine.
Season with salt and black pepper to taste.
Turn off the fire and fold in 2 oz of olive oil, peas, and crabmeat and mix well.
Transfer the pasta on to a warm deep platter.
Grate Pecorino cheese over the pasta and serve.
- 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
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.