Pasta with Kulen (Tjestenina s kulenom)
Recipes with Baranjski Kulen
A modern Croatian twist: diced kulen rendered in olive oil with garlic, tossed through pasta with cherry tomatoes. The kulen melts into a spicy, smoky sauce that coats every strand. Think of it as Croatia's answer to amatriciana.
Prep Time
10 min
Cook Time
15 min
Servings
2
Difficulty
Easy
Ingredients
- 200g pasta (penne or rigatoni)
- 80g Baranjski Kulen, casing removed, diced small
- 200g cherry tomatoes, halved
- 2 cloves garlic, sliced
- 2 tbsp olive oil
- Fresh parsley
- Parmesan or Pecorino for serving
- Salt
Steps
Cook the pasta in salted boiling water until al dente. Reserve a cup of pasta water before draining.
Heat olive oil in a large pan over medium heat. Add the diced kulen and cook for 2-3 minutes until it renders its spicy red oil and the edges crisp.
Add the garlic and cook for 30 seconds until fragrant. Add the cherry tomatoes and cook for 3-4 minutes until they soften and burst.
Add the drained pasta and toss well, adding a splash of pasta water to bring the sauce together. The starch will make it glossy and clingy.
Serve with torn parsley and grated cheese.
Tips
Don't add extra salt until tasting — the kulen is already very salty and seasoned. A squeeze of lemon at the end brightens everything up.