Spicy Calabrian Beef and 'Nduja Gemelli

Spicy Calabrian Beef and 'Nduja Gemelli ingredients

• 1 lb skirt steak, trimmed
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 12 oz gemelli pasta
• 2 tbsp olive oil
• 2 oz 'Nduja (spreadable salami)
• 1 small red onion, diced
• 3 cloves garlic, minced
• 1 tsp Calabrian chili paste (or more, to taste)
• 0.5 cup dry red wine (e.g., Nero d'Avola, Primitivo)
• 28 oz crushed tomatoes
• 0.5 cup beef broth
• 0.5 cup Pecorino Romano cheese, grated
• 0.25 cup fresh basil, chopped

How to make Spicy Calabrian Beef and 'Nduja Gemelli

1. Pat 1 lb of skirt steak dry thoroughly with paper towels. Slice the steak against the grain into 1/2-inch thick strips. Season generously with 1 teaspoon of kosher salt and 0.5 teaspoon of black pepper.
2. Bring a large pot of heavily salted water to a rolling boil. Add 12 ounces of gemelli pasta and cook according to package directions until it is al dente, usually 9-11 minutes. Before draining, reserve 1 cup of the starchy pasta water, then drain the pasta and set it aside.
3. While the pasta cooks, heat 1 tablespoon of olive oil in a large, heavy-bottomed skillet or Dutch oven over high heat until shimmering. Add the seasoned beef strips in a single layer, working in batches if necessary to avoid overcrowding, and sear for 1-2 minutes per side until beautifully browned. Remove the seared beef from the skillet and set it aside.
4. Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the same skillet, followed by 2 ounces of 'Nduja. Break up the 'Nduja with a spoon and cook for 2-3 minutes, stirring constantly, until it renders its spicy fat and turns a deep orange color.
5. Add 1 diced small red onion to the skillet and cook until softened, about 5 minutes. Stir in 3 cloves of minced garlic and 1 teaspoon of Calabrian chili paste (or more, to taste, for extra heat) and cook for 1 minute until fragrant.
6. Pour in 0.5 cup of dry red wine and deglaze the pan, scraping up any browned bits from the bottom to incorporate them into the sauce. Simmer for 3-4 minutes until the wine has mostly evaporated.
7. Stir in 28 ounces of crushed tomatoes and 0.5 cup of beef broth. Bring the sauce to a gentle simmer, then reduce the heat to low and cook for 15-20 minutes, allowing the flavors to meld and the sauce to thicken slightly.
8. Return the seared beef strips to the sauce. Add the cooked and drained gemelli pasta to the skillet. Stir in 0.5 cup of grated Pecorino Romano cheese and toss everything together thoroughly to coat the pasta with the robust sauce and beef. If the sauce is too thick, add 0.25 to 0.5 cup of the reserved pasta water, a little at a time, until it reaches the desired consistency.
9. Serve immediately, garnished with 0.25 cup of chopped fresh basil leaves and additional grated Pecorino Romano cheese if desired.

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