Ralph Schelling GmbH
St. Andreas 7
6330 Cham, Switzerland
Mobile +41 79 270 49 51
Festnetz +41 44 500 43 30


Rigatoni with nduja

This week Schelling shares a simple, salty and satisfying pasta dish with smoky nduja and a tart tomato sauce (using either a ready-made passata or tinned tomatoes). Feel free to riff on the ingredients too. “I recently had a similar dish made with sobrassada sausage with salted ricotta at my Swiss colleague Richard Kägi’s house,” says the chef. Enjoy. Serves 4

  • Ingredients:
  • 6 tbsps olive oil
  • 250g nduja, cut into thick slices
  • ½ tsp chilli flakes
  • 1 tbsp capers, chopped
  • 400ml passata
  • 350g pasta, such as rigatoni
  • Parmesan, to taste (have plenty on hand)
  • Method:
  • 1. Heat the oil in a large pan and fry the nduja on a medium heat for about 5 minutes until crispy and oil is released.
  • 2. Add the chilli flakes and sauté for 30 seconds, then add the tomato sauce and capers. Turn down the heat a little and leave to simmer for 10 minutes, stirring occasionally.
  • 3. Now cook the pasta in salted water (according to packet instructions minus two minutes).
  • 4. Save 100ml or so of the starchy pasta water, drain the pasta and mix with the sauce. Now add the pasta water and continue to simmer for a minute or two until the sauce is combined.
  • 5. Divide equally between four bowls, top with parmesan cheese and serve warm.


Ralph for Monocle