Spicy Italian ‘Nduja Pasta
This fiery Spicy Italian ‘Nduja Pasta combines the intense heat of Calabrian ‘nduja salami with creamy mascarpone and tangy Pecorino Romano for a bold, restaurant-quality dish ready in just 30 minutes. The spreadable ‘nduja melts into the sauce, creating layers of smoky, spicy flavor that coat every piece of rigatoni. Perfect for spice lovers seeking an authentic taste of Southern Italy with minimal effort.
Prep Time : 10 min
Cook Time : 20 min
Servings : 4
10 min
20 min
4
Ingredients
For the Pasta
• 400g rigatoni or penne pasta — this one on Amazon
• 8g sea salt for pasta water
• 50g reserved pasta cooking water
For the ‘Nduja Sauce
• 180g ‘nduja (Calabrian spicy spreadable salami) — this one on Amazon
• 60ml extra virgin olive oil
• 4 cloves garlic (20g), thinly sliced
• 150ml dry white wine
• 400g canned San Marzano tomatoes, hand-crushed — this one on Amazon
• 2g red pepper flakes (optional, for extra heat)
• 3g freshly ground black pepper
For Finishing
• 100g mascarpone cheese
• 80g Pecorino Romano, finely grated — this one on Amazon
• 30g fresh basil leaves, torn
• 15g fresh parsley, roughly chopped
• Extra virgin olive oil for drizzling
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Directions
- Cook the Pasta
Bring a large pot of water to a rolling boil. Add 8g sea salt, then add 400g rigatoni. Cook until 1 minute shy of al dente according to package directions, stirring occasionally to prevent sticking. Reserve 50g pasta cooking water before draining. - Build the ‘Nduja Base
Heat a large, deep skillet over medium heat. Add 60ml extra virgin olive oil and 20g sliced garlic. Cook for 1-2 minutes until fragrant and just golden at the edges. Add 180g ‘nduja, breaking it up with a wooden spoon. Let it sizzle and render its oils for 2-3 minutes, stirring frequently until the ‘nduja melts into the oil, creating a vibrant red, aromatic base. - Deglaze and Simmer the Sauce
Pour in 150ml white wine and increase heat to medium-high. Let it bubble vigorously for 2 minutes to cook off the alcohol while scraping up any flavorful bits from the bottom. Add 400g hand-crushed San Marzano tomatoes with their juices. Reduce heat to medium-low and simmer for 8-10 minutes, stirring occasionally, until the sauce thickens slightly and becomes rich and glossy. - Marry the Pasta and Sauce
Add the drained rigatoni directly to the sauce along with 50g reserved pasta water. Toss vigorously for 1-2 minutes over medium heat, allowing the pasta to finish cooking in the sauce and absorb the spicy, savory flavors. The starch from the pasta water will help create a silky coating. - Create the Creamy Finish
Remove the pan from heat. Add 100g mascarpone and 40g grated Pecorino Romano. Toss continuously until the mascarpone melts completely into the sauce, creating a creamy, luxurious coating that clings to each piece of pasta. Season with 3g freshly ground black pepper. Add 30g torn basil leaves and 15g chopped parsley, tossing gently to distribute. - Serve and Garnish
Divide the pasta among four warmed shallow bowls. Top each serving with the remaining 40g Pecorino Romano and a final drizzle of extra virgin olive oil. For those who love serious heat, sprinkle with additional red pepper flakes (2g) and serve immediately.
*Notes :
- ‘Nduja is a soft, spicy Calabrian salami made with pork, hot peppers, and spices. If you can’t find authentic ‘nduja, substitute with 150g spicy Italian sausage (removed from casings) mixed with 2 tablespoons tomato paste and extra red pepper flakes, though the flavor won’t be quite as complex.
- The combination of ‘nduja and Pecorino Romano is already quite salty, so taste before adding any additional salt. The reserved pasta water also contains salt and helps bind the sauce.
- For best results, use bronze-die extruded pasta if available—its rough texture helps the creamy ‘nduja sauce cling better than smooth pasta. Warm your serving bowls in a low oven for 5 minutes before plating to keep the pasta hot.
Nutrition Facts
( per serving )
Calories
~975 kcal
Protein
34 g
Fat
58 g
Carbs
76 g
Calories
~975 kcal
Protein
34 g
Fat
58 g
Carbs
76 g
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Spicy Italian ‘Nduja Pasta
Ingredients
Method
- Bring a large pot of water to a rolling boil. Add 8g sea salt, then add 400g rigatoni. Cook until 1 minute shy of al dente according to package directions, stirring occasionally to prevent sticking. Reserve 50g pasta cooking water before draining.
- Heat a large, deep skillet over medium heat. Add 60ml extra virgin olive oil and 20g sliced garlic. Cook for 1-2 minutes until fragrant and just golden at the edges. Add 180g 'nduja, breaking it up with a wooden spoon. Let it sizzle and render its oils for 2-3 minutes, stirring frequently until the 'nduja melts into the oil, creating a vibrant red, aromatic base.
- Pour in 150ml white wine and increase heat to medium-high. Let it bubble vigorously for 2 minutes to cook off the alcohol while scraping up any flavorful bits from the bottom. Add 400g hand-crushed San Marzano tomatoes with their juices. Reduce heat to medium-low and simmer for 8-10 minutes, stirring occasionally, until the sauce thickens slightly and becomes rich and glossy.
- Add the drained rigatoni directly to the sauce along with 50g reserved pasta water. Toss vigorously for 1-2 minutes over medium heat, allowing the pasta to finish cooking in the sauce and absorb the spicy, savory flavors. The starch from the pasta water will help create a silky coating.
- Remove the pan from heat. Add 100g mascarpone and 40g grated Pecorino Romano. Toss continuously until the mascarpone melts completely into the sauce, creating a creamy, luxurious coating that clings to each piece of pasta. Season with 3g freshly ground black pepper. Add 30g torn basil leaves and 15g chopped parsley, tossing gently to distribute.
- Divide the pasta among four warmed shallow bowls. Top each serving with the remaining 40g Pecorino Romano and a final drizzle of extra virgin olive oil. For those who love serious heat, sprinkle with additional red pepper flakes (2g) and serve immediately.