Once you make this ‘nduja pasta, I guarantee it will be one of your favorites. Made with simple ingredients and highly flavorful, see why this easy pasta dish needs to be one a regular on your dinner menu ASAP.
If you are in the mood for pasta, then try my creamy, bright and delicious Pasta al Limone and luscious Pasta alla Vodka, Creamy Gochujang Pasta recipes, next!
‘Nduja Pasta
This ‘nduja pasta recipe is one of my favorite weeknight dishes. It is easy to make and can easily be a dish made for entertaining guests or date night at home.
Why This Recipe Works
- Simple to Make – This easy ‘nduja pasta is perfect for a weeknight meal and also great dish for entertaining.
- Ready in a flash – Got 25 minutes? That’s all you will need to make this dish from start to finish.
- Incredibly flavorful – From the deeply flavored ‘nduja, to the savory and rich tomato sauce, this pasta dish screams flavor.
What is ‘Nduja?
‘Nduja is a salty, spicy, spreadable Italian pork sausage made of paprika, herbs and spices.
If you have tried sobrassada, a sausage native to the Balearic Islands in Spain, then you may notice some similarities in flavor.
Typically found in a tube, ‘nudja can be spread on bread, treated as a condiment, topped on pizza, added to vegetables, eggs or in this case, play a star role in a pasta dish.
Ingredients You’ll Need to Make Spicy ‘Nduja Pasta
The marriage of these ingredients will definitely swoon your tastebuds. It’s rich, creamy, and hard to believe so much flavor can be whipped up from a dish in a flash!
Let’s get into what you will need:
- Oils – Quality olive oil and salted butter.
- Alliums – Shallot and garlic are sweated, just before adding tomato paste.
- Tomato paste – Serves as the base for the sauce.
- Cheese – Mascarpone and parmigiano reggiano are added to the sauce, lending its creamy texture.
- Pasta of your choice – I use mezzi paccheri.
- Seasonings – Kosher salt and a few grinds of fresh black pepper just before serving.
- Reserved pasta water – This liquid gold is added to the sauce to creamy a luscious, creamy texture.
How to Make ‘Nduja Pasta
This simple pasta dish is here to make your life easy. Follow these steps and you are on your way to a plate filled with deliciousness:
- Bring a large pot of salted water to a boil. Start on ‘nduja sauce while you wait
- Heat oil in a large skillet over medium heat. Add shallot and garlic, then cook until softened, 6 minutes.
- Add butter and tomato paste then stir and press tomato paste into pan. Cook for 4 minutes or until paste mixture turns a deep red color.
- Add ‘nduja and use the back of the spoon to break it up into small pieces. Cook for 2 minutes
- Turn heat down to low and slowly add mascarpone. Stir until sauce is smooth and creamy in texture. Remove skillet from heat.
- Using a large dutch oven, cook pasta according to package. Be sure to add salt to the water–salty as the sea, as they say.
- Reserve ¾ cup of pasta water and drain pasta into a colander.
- Return to skillet containing sauce and turn heat on low. Add ¼ cup of pasta water and parmesan cheese. Stir until cheese dissolves and water is fully incorporated into sauce. Add pasta and stir to combine. Add more pasta water, and season with salt, if needed.
- Divide pasta among bowls and top with more fresh parmesan and a couple grinds of black pepper.
Best Pasta Shape for ‘Nduja Pasta Sauce
As far as the perfect pasta shape goes, fusilli, rigatoni, penne, or other tubular or textured pastas are great choices, as its ridged shape makes for a great vessel for holding sauce.
Mafaldine is also a great pasta shape for its fun twirl appeal and ability to capture the sauce well.
Pictured below is mezzi paccheri pasta.
Tips and Tricks
- Add pasta to sauce when it’s very al-dente. Remove pasta from the pot two minutes before al dente (or two minutes less than the suggested cook time suggests) and add to sauce. The pasta will continue to cook and better absorb the sauce as it finishes cooking.
- Don’t forget to salt your pasta water. “Salty as the sea” as they say. Salting the water allows noodles to absorb some of the salt as it cooks, thus, enhancing the flavor.
- Pasta Water aka Liquid Gold. This pasta water key to creating a smooth sauce, as the starchy water helps bind sauce to noodles.
Looking For More Pasta Dishes?
‘Nduja and mascarpone pasta is one of my favorites, but also take a look at these delicious pasta dishes.
Loving This Recipe?
This ‘nduja creamy pasta is one for keeps! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Happy eating!
‘Nduja Pasta
Ingredients
- 2 tablespoons quality olive oil
- 1 tablespoon salted butter
- ½ cup shallots, diced
- 2 tablespoons garlic, minced
- 2 tablespoons plus 1 teaspoon tomato paste
- 4 ounces 'nduja
- ⅓ cup mascarpone
- ⅓ cup parmigiano reggiano, freshly grated
- 6.5 ounces pasta of choice
- Kosher salt, to taste
- ¾ cup reserved pasta water
Instructions
- Bring a large pot of salted water to a boil. Start on 'nduja sauce while you wait.
- Heat oil in a large skillet over medium heat. Add shallot and garlic, then cook until softened, 6 minutes.
- Add butter and tomato paste Stir and press tomato paste into pan. Cook for 4 minutes or until paste mixture turns a deep red color. Add 'nduja and use the back of the spoon to break it up into small pieces. Cook for 2 minutes.
- Turn heat down to low and slowly add mascarpone. Stir until sauce is smooth and creamy in texture. Remove skillet from heat.
- Using a large dutch oven, cook pasta according to package. Be sure to add salt to the water–salty as the sea, as they say.
- Reserve ¾ cup of pasta water and drain pasta into a colanderReturn to skillet containing sauce and turn heat on low. Add ¼ cup of pasta water and parmesan cheese. Stir until cheese dissolves and water is fully incorporated into sauce.
- Add pasta and stir to combine. Add more pasta water, and season with salt, if needed. Divide pasta among bowls and top with more fresh parmesan and a couple grinds of fresh black pepper.
