From the DB Test Kitchen
Spicy Squid Ink Pasta with Nduja and Shrimp
Bold and spicy arrabiata gets a bump from the Calabrian flavors of Nduja, combined with the salty flavors of the sea.
Ingredients
500 grams Rustichella Squid Ink Tonnarelli, cooked and drained
4 tablespoons Nduja
24 oz Di Bruno Bros. Arrabiata sauce
1 pound fresh shrimp, peeled and deveined
1/2 reserved pasta water
1/3 cup parsley, chopped
Recipe ingredients currently available:
DIRECTIONS
In a large pan, on medium high heat, add Nduja, breaking it up and allowing it to melt.
Add shrimp, stirring into nduja.
Add the entire jar of sauce to the pan and continue to simmer until shrimp is tender but cooked through, about 5 minutes.
Toss pasta thoroughly with sauce, adding reserved pasta water to thicken.
Garnish with fresh parsley.
