Calamarata with black cabbage and 'nduja

Name: Calamarata with black cabbage and 'nduja
Prep time: PTM
Yield: 4
Ingredients: Calamarata pasta 11.3 oz; Italian kale (cavolo nero) 7 cups; Nduja 2.8 oz; Garlic 1 clove; Pecorino cheese aged 4.25 oz; Fine salt to taste; Extra virgin olive oil to taste

it de fr es br

Lactose Free

Difficulty: Easy
Serving: 4
Cost: Low

PRESENTATION

Calamarata with cavolo nero and 'nduja is such a fun twist on classic Italian pasta recipes from Campania. You start with these thick, ring-shaped pasta pieces—calamarata, usually seen in seafood dishes. But here? It goes so so well with veggies. Instead of that typical ribollita soup, the cavolo nero pasta uses black kale leaves sautéed till they're tender and turn into a creamy, deep green sauce. The spicy kick from 'nduja pasta is a Southern Italian flavor bomb. And you really taste the bold heat in every bite.

Folks in Campania love new ways to use cavolo nero, and this dish shows you can create something both hearty and comforting for those chilly nights. For sure. It’s got that rich, moist texture you crave when the weather’s cold, and the sauce clings to the pasta rings just right. Really good stuff.

You know, people often overlook how flexible cavolo nero can be, but this recipe breaks those old habits. Instead of just tossing kale into soups, you’ll find it’s perfect for all sorts of spicy pasta dishes. The creamy sauce hugs each piece of calamarata, and bits of 'nduja melt in to give a real pop of tangy flavor. Pretty much the best. There’s something satisfying about a plate of calamarata recipe that feels both rustic and, well, kinda unexpected.

In Southern Italy, cooks focus on using what’s in season and avoiding waste. So it’s no surprise seeing pasta like this on the table. Pair it with some crusty bread or keep it simple—either way, it’s one of those Mediterranean cuisine ideas that makes winter dinners feel extra special. And look, for anyone who likes a golden finish and a bit of a crispy topping, you can sprinkle on toasted breadcrumbs. Seriously good. However you serve it, this is one of those flavorful and smart recipes that’ll have you rethinking what you can do with greens. It offers a delicious way to showcase the best of Campanian cooking.

How to prepare Calamarata with black cabbage and 'nduja

To prepare the calamarata with black cabbage and 'nduja, start by cleaning the cabbage. Separate the stems from the leaves 1 and cut them into pieces 2. Plunge them into boiling water, salted to taste, which will be used for cooking the pasta 3.

Meanwhile, in a pan, sauté a clove of garlic with a drizzle of oil 4 and add the black cabbage leaves. Cook them for about 20 minutes 5, adding some of the cooking water from the stems as needed and covering with a lid. Once the stems are tender, drain them with a slotted spoon 6, keeping the water warm.

Transfer the cabbage leaves to a blender 7, add the stems 8 and blend until creamy. Pour a generous drizzle of oil 9.

Add a little cooking water, the grated Pecorino cheese 10, and blend again until you get a smooth cream 11. Throw in the pasta 12 and cook it al dente.

Meanwhile, in a small pan, pour the ‘nduja, add a little pasta cooking water 13 to help it melt 14. Transfer the black cabbage cream into a large pan 15.