Cavatelli with Roasted Seasonal Vegetables and ‘Nduja

I wasn’t planning on posting a recipe this week, but our Wednesday night dinner evolved into a fun, creative cooking session (the best kind - a rare occasion for a weeknight) that resulted in this springy pasta dish. I defrosted some frozen ‘nduja, revived an old red onion, chopped zucchini from the farmer’s market, and tossed it all with homemade cavatelli, my after-work kitchen project that was intended for our Friday pasta night.

The beauty of this dish is that you can “plug and play,” replacing the veggies with each season and replacing, or omitting, the protein. You can use butternut squash in the fall, throw in Italian sausage from the grocery store, or serve it vegetarian with just toasted pine nuts. Either way, it’s a nutritious, 30-minute meal.

Ingredients

• 2-3 medium zucchini, chopped

• 3 garlic cloves, minced

• 1/2 red onion, cut into thick slices and halved

• 1/2 cup ‘nduja (about 1/4 of a log)

• Handful of chopped fresh basil (divided)

• 1/4 cup toasted pine nuts

• EVOO

• Kosher salt & pepper to taste

• 1/2 pound cavatelli pasta (or 1 lb fresh)

• Handful of grated pecorino (divided)

Directions:

1. Preheat oven to 400 F.

2. In a large bowl, toss zucchini, garlic, and red onion. Season generously with olive oil and add salt and pepper to taste. Toss and place on a baking sheet. Bake for about 20-25 minutes or until the zucchini is fork-tender.

3. While the vegetables roast, bring a pot of water to boil.

4. On another burner, heat a large skillet or sauté pan over medium heat. Add in decased ‘nduja and cook until heated through, using a wooden spatula to break up the chunks. Turn off the burner but leave cooked ‘nduja in the pan.

5. When water is boiling, add a generous handful of salt. Add pasta and cook until al dente (timing will vary). Using a slotted spoon, toss pasta into the ‘nduja pan and turn the heat to medium-low, adding a few small ladles of pasta water to create a sauce. Stir until combined.

6. Remove roasted veggies from the oven and immediately add to the pasta pan. Stir to incorporate.

7. Add half of the basil, half of the cheese, and the pine nuts, tossing again.

8. Remove to platter and garnish with remaining basil and cheese.

Serves 4.

Wine pairing: for white - Timorasso or another acidic Italian white. Red - Rioja, which will pair nicely with the spicy ‘nduja.