• 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!

I added one. :)

It did not last long, that’s for sure. :)

No saffron, just a bit of chili oil from the nduja. I lightly sauced the orzo so they didn’t congeal into a ball of pasta.