Fileja con 'Nduja e Ricotta Affumicata - Fileja Pasta with 'Nduja and Smoked Ricotta
- Aug 5
- 3 min read
Region: Calabria, Italy
Servings: 4
Prep Time: 30 minutes
Cook Time: 20 minutes
Story of the Dish
Calabria is famous for its bold, rustic cuisine, where simple ingredients are transformed into unforgettable dishes. One of the region's most iconic pastas is Fileja, a handmade durum wheat pasta traditionally rolled around a thin metal rod to create its characteristic spiral shape.
The most celebrated pairing for Fileja is 'Nduja di Spilinga IGP, Calabria's famous soft, spreadable cured pork salami. Rich, smoky, and pleasantly spicy, 'nduja melts into the sauce, coating every piece of pasta with intense flavor. The dish is finished with smoked ricotta, whose delicate smoky notes balance the heat of the 'nduja while adding a creamy, savory finish.
This recipe perfectly represents Calabria: rustic, generous, and full of character. Today, many contemporary chefs elevate this traditional pasta with refined techniques and elegant Michelin-star presentation while preserving its authentic soul.
Ingredients
Pasta
1 lb fresh Fileja pasta
Sauce
3 tbsp extra virgin olive oil
2 garlic cloves, thinly sliced
5 oz 'Nduja di Spilinga IGP
1 cup San Marzano tomatoes, crushed
½ cup dry white wine
¼ cup pasta cooking water
Sea salt
Freshly ground black pepper
Finish
3 oz smoked ricotta, finely grated
Fresh basil leaves
Micro basil
Calabrian chili threads
Premium Calabrian extra virgin olive oil
Preparation
Step 1 – Prepare the Sauce
Heat the olive oil in a sauté pan over medium heat.
Add the garlic and cook gently until fragrant.
Stir in the 'nduja and allow it to melt slowly.
Add the white wine.
Reduce by half.
Step 2 – Add the Tomatoes
Add the crushed San Marzano tomatoes.
Simmer gently for 10–12 minutes until the sauce thickens.
Step 3 – Cook the Pasta
Cook the Fileja in generously salted boiling water until al dente.
Reserve ¼ cup of the pasta water.
Drain the pasta.
Step 4 – Finish the Pasta
Transfer the Fileja directly into the sauce.
Add the reserved pasta water.
Toss continuously until the sauce becomes glossy and perfectly emulsified.
Remove from the heat.
Step 5 – Plate
Twirl the Fileja into a tall nest using carving tongs.
Place it in the center of a warm shallow bowl.
Finish with:
finely grated smoked ricotta
baby basil
micro basil
delicate Calabrian chili threads
a drizzle of premium Calabrian extra virgin olive oil
Chef's Tips
Melt the 'nduja gently—never fry it over high heat.
Fresh Fileja provides the most authentic texture.
Always finish the pasta in the sauce with pasta water for a silky emulsion.
Use freshly grated smoked ricotta immediately before serving.
The dish should be spicy but balanced, allowing the sweetness of the tomatoes to shine through.
Wine Pairing
Best Choice: Cirò Rosso Classico DOC
Excellent alternatives:
Savuto DOC
Magliocco Calabria IGT
Etna Rosso DOC
Nero d'Avola DOC Sicilia
Chef Gianluca's Final Advice
For a Michelin-star presentation, create a tall, perfectly twirled nest of Fileja in the center of a large matte white bowl. Spoon only enough sauce to lightly coat the pasta while maintaining its elegant structure. Finish with a generous snowfall of finely grated smoked ricotta, tiny basil leaves, micro herbs, delicate Calabrian chili threads, and a few drops of vibrant green olive oil. Add a light dusting of dehydrated tomato powder and serve with generous negative space to create a refined interpretation of this bold Calabrian classic.
— Chef Gianluca
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