Today we are talking about a typical first course of Calabria: pasta with 'nduja, now synonymous with the region, soppressata and chickpeas. A dish that gives a good contribution of carbohydrates and proteins and that can be considered unique.

It is slightly spicy thanks to the presence of ‘nduja and soppressata, creamy due to the chickpeas. Needless to say, those with a sweet tooth will be ecstatic for this Calabrian pasta.

Considered a winter dish, however, it is in great demand even in summer. The ‘nduja must be creamy and in this sense the best is that of Spilinga, a locality in the Vibonese area, home of this sausage. Let’s see now the ingredients for four people of this rich and good dish.

You need 400 grams of fileja (a type of pasta), 400 grams of tomato sauce, 100 grams of soppressata or spicy sausage, two generous tablespoons of nduja, 250 grams of dried chickpeas, a Tropea onion, 50 grams of grated pecorino, a clove of garlic, a sprig of rosemary, extra virgin olive oil and salt to taste.

How is it prepared?

First of all, you have to leave the chickpeas to soak for a whole night, boil them in water together with a whole clove of garlic and a sprig of rosemary.

  • Add the salt only when cooked.
  • Drain, keeping the cooking water aside.
  • Meanwhile, prepare the pasta.
  • Brown the onion in the oil together with the soppressata cut into small pieces, for a few minutes and over low heat, being careful not to let anything burn.
  • Pour in the tomato: cook for about 15 minutes. Then add the ‘nduja, making sure to let it dissolve well in the sauce.
  • Cook for another 15 minutes.
  • Meanwhile, puree half of the chickpeas and pour the chickpeas along with the puree into the gravy. Keep warm.
  • Cook the pasta in abundant salted water and, when cooked, drain and pour it into the sauce.

Should it be too dry, add a little cooking water. Serve at the table with a sprinkling of grated pecorino.

Fileja is also known as Calabrian scialatielli. It is prepared with water, flour and salt. They appear as cables about 25-30 centimeters long. Being a large hollow bucatino, it can collect a lot of gravy inside.