CALABRIAN POTATOES WITH SMOKED PANCETTA, CURED SAUSAGE & ’NDUJA

This rustic Calabrian dish brings together some of the boldest flavors of Southern Italy in one skillet.

Tender potatoes are slowly cooked with onion, smoked pancetta, cherry tomatoes, rosemary, and oregano, then finished with slices of cured sausage and a spoonful of spicy ’nduja.

The potatoes absorb all the smoky, savory flavors while a few of them naturally break down, creating a rich coating around the other ingredients.

Serve it hot with crusty bread for a hearty Italian main course or a substantial second course.

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Servings

4 servings

Ingredients

• 1 1/2 lb (680 g) yellow potatoes, peeled and cut into small cubes
• 2 tablespoons extra virgin olive oil
• 1/2 cup finely chopped onion
• 3 oz (85 g) smoked pancetta, diced
• 4 cherry tomatoes, quartered
• 5 oz (140 g) cured Italian sausage, thinly sliced
• 1 oz (30 g) ’nduja, or more to taste
• 1/2 teaspoon dried oregano
• 1/2 teaspoon chopped rosemary, or 1 small sprig
• Salt, to taste
• 1/3 to 1/2 cup hot water, as needed

Instructions

1. Prepare the Potatoes

Peel the potatoes and cut them into small, even cubes.

Quarter the cherry tomatoes, finely chop the onion, and slice the cured sausage.

2. Cook the Pancetta and Onion

Heat the extra virgin olive oil in a large skillet over medium heat.

Add the onion and smoked pancetta.

Cook for about 3–4 minutes, stirring occasionally, until the onion softens and the pancetta begins to lightly brown.

3. Add the Potatoes

Add the cubed potatoes and stir well to coat them in the oil and pancetta drippings.

Season lightly with salt, rosemary, and oregano.

Cook for about 5 minutes, stirring occasionally.

4. Add the Tomatoes

Add the cherry tomatoes and stir.

Pour in about 1/3 cup hot water, reduce the heat to medium-low, and cover partially.

Cook for about 15–20 minutes, stirring from time to time, until the potatoes are tender.

Add a splash of hot water if the skillet becomes too dry.

5. Add the Cured Sausage

When the potatoes are almost fully cooked, add the sliced cured sausage.

Cook uncovered for another 3–4 minutes, allowing the sausage to release its flavor into the potatoes.

6. Add the ’Nduja

Lower the heat.

Add the ’nduja and stir gently until it melts into the cooking juices and coats the potatoes.

Cook for another 1–2 minutes.

Taste before adding any extra salt, since pancetta, sausage, and ’nduja are already naturally salty.

7. Serve

Remove from the heat and let the dish rest for about 3 minutes.

Serve hot with slices of crusty Italian bread.

Nonna’s Tips

🥔 Use yellow-fleshed potatoes. They stay creamy inside while holding their shape during cooking.

🌶️ Adjust the ’nduja to your taste. One ounce gives noticeable heat without overpowering the other ingredients.

🥓 Do not add too much salt at the beginning. Pancetta, cured sausage, and ’nduja already contribute plenty of seasoning.

🍅 Keep the tomatoes minimal. They are there to add a little acidity and sweetness, not to turn the dish into a tomato stew.

🌿 Rosemary and oregano work especially well with potatoes and cured meats, but use them sparingly so they do not cover the flavor of the ’nduja.

🥖 Serve with crusty bread to soak up the flavorful juices left in the skillet.

Nutrition Facts

Approximate values per serving.