Pasta with Nduja

5 from 66 votes

An easy-to-make traditional spicy pasta recipe from Calabria, made with nduja, tomato passata and onions. Pasta with nduja is perfect for anyone who likes spicy food!

Prep Time5

Cook Time25

Total Time30

Course: Main Course

Cuisine: Calabria, Italian, Southern Italian

Keyword: authentic Italian pasta recipe, Calabria, fileja, nduja, spicy sausage

Servings:

Calories: 569kcal

Author: Jacqui

Ingredients

50 g Nduja soft salume/sausage (2oz) adjust depending on personal taste
400 g Fileja Pasta (14oz) You can use other short pasta such as maccheroni, fusilli or penne, or spaghetti
1 large red Tropea onion peeled and finely chopped
400 g Tomato passata or peeled and chopped fresh tomatoes (14oz) datterini tomatoes are good
2-3 tablespoon extra virgin olive oil.
50 g Parmigiano cheese. (2oz) grated or Pecorino
salt to cook pasta and to taste
pepper to taste
fresh basil a few leaves

Instructions

Put a pan of salted water on to boil for the pasta.
Remove the Nduja from the skin, put it in a bowl and mash it with a fork to soften it.
Heat some extra virgin olive oil In a non-stick skillet
Add the onion and cook over a low heat for a few minutes.
When the onion is translucent add the Nduja in small pieces. (The amount you use depends on how spicy you want the dish. Start with 50 grms and see how you go)
Leave the Nduja for two minutes on a low heat so it melts. Add a little hot water to make it more liquidy if necessary.
Add the tomato passata/peeled tomatoes.
Turn up the heat for 2 minutes until the water from the tomatoes evaporates.
Cook for another 20 minutes over medium heat, so that the sauce thickens and reduces a little.
Season with salt and pepper as required.
Cook the pasta "al dente" and then drain it and toss it in the pan with the sauce and mix everything together well.
Serve immediately with grated parmigiano and fresh basil

Notes

Nduja can be bought as a whole 'sausage' or in jars. We usually buy the sausage here in Italy but if it comes from Calabria I would assume the Nduja is good from a jar too. Nduja is typically eaten with short pasta such as fileja, maccheroni, penne, fusilli etc or spaghetti. This recipe can be used with any of these types of pasta.

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