Nudja with red onions and pasta in tomato sauce

Sausage from Calabria- the very South of Italy. Nudja is a very hot spreadable kind of Salami. Chili is one of the mayor ingredients of the sausage.
Sometimes it is available at our large Super Center here in town. You do not need a lot of this sausage to make a great dish. I bought about 130 g and it gave maximum flavour.
When I unpacked the stuff from the butcher counter, I discovered that the lady who packed it gave me the rest of the sausage for free. On other 80 g. This sausage was good to go into the freezer.

Red onions are a bit sweet and are going well with the hot sausage. The Calabrian recipe called from a huge bunch of fresh sun sweet tomatoes.  But Tomato Passata work fine as well.

Made 2 different dishes with Nduja already for the blog.

recipe for 3:
350 g pasta that soaks up a lot of sauce
2 red onions
3 cloves of garlic
2 tbsp olive oil
130 g Nduja sausage
500 ml Passata
1 tsp sugar
pepper
salt
basil
3 tbsp creme fraiche

Cut the red onion into strips and the garlic in slices. In a high pot heat up the oil and sweat off the onions and garlic, season with salt and pepper -  with a lid on for 10-12 min.
Add the passata and heat that up - carefull- it spits hot tomato sauce! Break the nduja sausage in small pieces and drop them in the sauce to melt. Stir often.
Check the seasoning.


Cook the pasta.
Serve the sauce with some creme fraiche and basil.