NDUJA SWEET POTATO RECIPES

Steps:

• Add pancetta to a cold pan. Cook over medium heat, tossing occasionally, until pancetta just starts to crisp up, 4 to 5 minutes.
• Remove pepper stems and, if desired, seeds. Reserve 2 or 3 tablespoons of the oil.
• Separate salami pieces slightly and place in a food processor. Add the pancetta, chili oil, and Calabrian peppers. Pulse on and off until mixture is finely ground. Add olive oil and butter. Process until as smooth and spreadable as desired.
• Transfer spread to a bowl. Cover with plastic wrap and refrigerate, 8 hours to overnight, for best flavor.

Steps:

• Place a pot of water on to boil for the pasta
• For the shrimp stock, place shrimp shells and heads in a pot and top with stock and just enough water to cover
• Add the wine or vermouth, sliced lemon, onion, bay leaves and peppercorns and season with salt
• Bring to boil and reduce liquid to about ¾ to 1 cup, then drain and reserve the fortified shrimp stock
• For the scampi, place the shrimp in a bowl with lemon zest and chopped garlic, season with salt and chill 30 minutes
• Cook pasta in salted water 1 minute less than package directions and reserve ½ cup of cooking water
• Meanwhile, heat EVOO in large skillet over medium heat, add shrimp and cook to opaque, then add wine or vermouth
• Melt in the 'nduja or chili paste, add shrimp stock, then melt in butter (if using)
• Listicle: Rachael Ray 14-Inch Nonstick Frying Pan Drain pasta, add to shrimp and add a little reserved cooking water, if needed
• Add parsley and lemon juice; toss 1 full minute
• Transfer to platter and serve immediately