I had trouble tracking down nduja, so I developed this easy-as-heck workaround. It is a best friend to ricotta-smeared toast and hot spaghetti. If you can't find soppressata, any salami will do—just increase the Calabrian chiles to taste. —Emma Laperruque
Combine all ingredients in food processor. Pulse until mostly smooth, scraping down as needed. The final coarseness is totally up to you! Store in the fridge and bring up to room temperature before serving.
Emma is the food editor at Food52. Before this, she worked a lot of odd jobs, all at the same time. Think: stir-frying noodles "on the fly," baking dozens of pastries at 3 a.m., reviewing restaurants, and writing articles about everything from how to use leftover mashed potatoes to the history of pies in North Carolina. Now she lives in Maplewood, New Jersey with her husband and their cat, Butter. Stay tuned every Tuesday for Emma's cooking column, Big Little Recipes, all about big flavor and little ingredient lists. And see what she's up to on Instagram at @emmalaperruque.