Instructions For The Traeger Grill:
- Set your Traeger Grill to Smoke with the lid open for 5 minutes until a fire is established. Then set the temperature to 250°
- While the Traeger is preheating, cut your onions in half and then slice thinly. Place onions in a cast iron pan with 1 bay leaf and a generous dollop of butter, up to 1/2 of a cup. (You can also use an equal mixture of butter and olive oil.)
- Slice tomatoes in half and coat with a bit of olive oil. Sprinkle with sea salt and some freshly cracked black pepper. Place evenly spaced on a baking sheet.
- Slice the ends off of your head of garlic, exposing the cloves. Drizzle with olive oil. Wrap the entire head in aluminum foil or place in garlic roaster.
- Place the pan of onions, garlic, and sheet of tomatoes directly on your Traeger Grill and close the lid.
- Every 15 minutes stir your caramelizing onions.
- Once the tomatoes and garlic have finished remove from heat and set aside. The tomatoes will begin to crinkle and turn brown at the edges.
- The tomatoes and garlic will take from 45 minutes to 1 hour. The onions will take approximately 1.5 hours.
- Add your tomatoes and squeeze out your garlic cloves into into the pan of caramelized onions, keeping everything still on your Traeger.
- Stir to combine, crushing the tomatoes with a wooden spoon.
- Add the 'nduja sausage and keep stirring until the 'nduja has completely melted and combined into the sauce.
- Taste for salt, adding some if necessary.
- Remove from heat, stir in the Parmesano-Reggiano until melted.
- Serve atop pasta with freshly cracked black pepper microplaning more Parmesano on top.
Instructions For The Stovetop:
Same as above basically. You will use your oven preheated to 400° to roast the tomatoes and garlic and your stovetop to caramelize the onions.
Times will be roughly the same on your stoveop as for the Traeger Grill.