Of which 7.6 g sugars and 6.1 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Vitamin C (tomato)
Allergens gluten, milk
Fileja alla 'nduja
Calabrian pasta rolled on an iron rod, with 'nduja and tomato
Fileja are Calabria's pasta: strands of dough wrapped around a thin iron rod (the 'dinaciulu') and slid off, which gives them the shape of a loose spiral. With 'nduja — the spreadable, very spicy pork sausage from Spilinga — melted into a tomato sauce, it's as Calabrian as a dish gets. 'Nduja is rich and fiery; 80 g is enough for four.
Ingredients
- 400 g (14 oz) dried fileja (or long fusilli)
- 80 g (2¾ oz) 'nduja
- 20 g (¾ oz) extra-virgin olive oil
- 80 g (2¾ oz) onion
- 500 g (1 lb) canned peeled tomatoes with their juice
- 3 g salt for the sauce
- 40 g (1½ oz) grated pecorino
- 5 g fresh basil
- water and coarse salt for cooking the pasta, as needed
Method
- Sauté the chopped onion in the olive oil over low heat for 6–8 min, until translucent.
- Add the 'nduja and stir for 2 min, until it melts and turns the oil red.
The full method (6 steps), Rico's tip, the variations and storage are in the ebook “Pasta”. The English edition is coming soon.
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