Credit: Christopher Testani

Recipe Summary test


"'Nduja is so weird to people the first time they use it. Then they're like, 'How did I ever live life without this?' If you love pepperoni, then you'll love 'nduja." —Rach

This recipe originally appeared in our Fall 2021 issue. Get the magazine here


Ingredient Checklist


Instructions Checklist
  • Prepare a bowl of ice water. Bring a large pot of water to a boil, salt it, and cook the rapini for 3 minutes. Drain rapini and place in bowl with ice water. Refill the pot with water and return to a boil (for the pasta). Once the rapini has cooled, transfer to paper towels to drain, then chop into bite-size pieces.

  • In a large skillet, heat the EVOO, three turns of the pan, over medium-high. Add the onion and season with salt. Cook for 3 minutes, then add about 1/2 cup of water. Simmer until the liquid evaporates.

  • Salt the water once it's boiling, then add the pasta. Cook 1 minute less than the package directions. Reserve about 3/4 cup of pasta cooking water before draining.

  • Add 'nduja to pan with onion and cook, breaking up with a wooden spoon, until 'nduja darkens in color, about 3 minutes. Stir in the garlic for a minute or two, then add rapini and lemon zest to heat through. Add the pasta, reserved pasta water, half the pecorino, and juice of half the lemon. Toss for 1 minute and top with remaining pecorino.