Squid Ink Campanelle with Nduja, Shrimp, and Tomatoes
Ready in 30 Mins
Serves 6 People
INGREDIENTS
1 Box Scratch Pasta Squid Ink Campanelle
1 pound shelled, deveined shrimp, chopped
6 garlic cloves, thinly sliced
1 cup seafood or vegetable broth/stock
1 cup tomato passata or tomato sauce
4 ounces nduja (or substitute spicy italian sausage with 1 tsp. Smoked paprika and ¼ tsp. cayenne pepper)
½ cup white wine
¼ cup chopped parsley
1. Heat 2 Tbsp. oil in a large skillet over medium-high. Add sliced garlic and cook, stirring, until fragrant, about 1 minute. Remove skillet from heat and carefully add tomatoes and 1 cup stock (mixture may sputter). Return to heat and cook, stirring occasionally, until sauce is beginning to thicken, about 3 minutes. Add nduja, using a wooden spoon to work it into the sauce. Reduce heat and simmer, stirring occasionally, until flavors have melded, about 3 minutes. Stir in reserved shrimp and cook, stirring occasionally, until opaque, about 2 minutes.
2. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente (pasta will still be opaque and very firm in the center). Drain pasta, reserving 1½ cups pasta cooking liquid.
3. Add pasta, wine, and 1 cup pasta cooking liquid to sauce and cook, tossing often and adding more cooking liquid to help finish cooking pasta, until pasta is al dente and sauce is thickened (but still saucy) and coats pasta, about 5 minutes. Add ¼ cup parsley; toss. Taste and season with salt and pepper. Serve pasta topped with more parsley.
