Remove 50-75 grams nduja from its casing and add to a cold sauce pan
Raise the temperature of the pan to medium and begin rendering the fat from the sausage
Once fat is rendered, add 1 tbsp freshly cracked black pepper, 1 tsp paprika, and 1 tsp cayenne or diced Calabrian chilis and fry 1 minute or until peppercorn stops sizzling
Dice and add 1/4 onion to the pan
Once onion begins to sweat, add diced garlic
Once garlic becomes fragrant, add 2 pureed tomatoes and cook until all moisture is removed
Add 2 cup chicken stock, and 1 tsp each of dried oregano and thyme (2 tsp of using fresh)
Bring to a boil, simmer 10 minutes while you bring a skillet up to medium heat
Add 1 tsp oil to skillet and sear 2 chicken thighs, before moving all contents to the pot
Optionally, use an immersion blender to smooth your broth before adding the chicken thighs
Simmer uncovered 45 minutes or until reduce by half, stirring occasionally
Boil 1 serving orzo in saltwater (less water is better)
Remove chicken from pot and shred with a fork before returning to the pot
Strain pasta into a side bowl once all dente, then add 1 cup pasta water to the pot
Cook until water reduces and sauce thickens
Add 1 cup sauce to pasta and stir to combine
Serve rice and sauce next to one another in a bowl similar to kare raisu, garnish with Parmesan cheese, and enjoy!
TIL what nduja is. Sounds awesome! Got a recipe?