Pasta with 'Nduja, Kale and Toasted Breadcrumbs

serves 4 

3 Tablespoons extra virgin olive oil, divided
1 small red onion, finely chopped (about ½ cup)
2 large garlic cloves, minced
¼ teaspoon red hot chili flakes (optional if you want extra spice)
1 cup packed chopped fresh kale
½ cup chicken stock
¼ cup fresh bread crumbs
sea salt
3 ounces 'Nduja (spicy prosciutto spread)
3 heaping Tablespoons tomato paste
12 ounces pasta (any shape you like)
⅓ cup freshly grated Parmigiano Reggiano cheese

Bring a large pot of salted water to a boil.

In a large skillet over medium low heat, heat 2 Tablespoons of the olive oil and add the red onion and fry gently for about 5 minutes.  Add the garlic and fry a minute more.  Raise the heat a little and add the kale and chicken stock and simmer, uncovered, until the liquid has evaporated (about 6 - 8 minutes or so).  

While the kale is simmering, in a separate small skillet, fry the breadcrumbs in 1 Tablespoon of the olive oil until crispy and golden brown, about 5 - 6 minutes. Add a large pinch of sea salt and blend. Set aside.  

In the large skillet, add the 'nduja and tomato paste to the kale mixture and cook until the 'nduja dissolves, stirring frequently. Lower heat and keep warm.  

Meanwhile, cook the pasta just short of al dente.  Remove pasta with a handled strainer and place in the large skillet with the sauce, allowing some pasta water in the skillet.  Turn off heat. Add the bread crumbs and half the cheese and toss well until pasta is coated. Taste and add a little salt if needed.  Add a little more pasta water if the sauce is too thick.  Serve with the remainder of the cheese.

The Italian Dish

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