Spicy Italian 'Nduja Pasta

Bowl of spicy 'nduja pasta with rigatoni in creamy red sauce, garnished with fresh basil and Pecorino Romano cheese

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.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4

Course: Main Course

Cuisine: Italian

Calories: 975

Ingredients Method Notes

Ingredients

For the Pasta

400 g rigatoni or penne pasta
8 g sea salt for pasta water
50 g reserved pasta cooking water

For the 'Nduja Sauce

180 g 'nduja Calabrian spicy spreadable salami
60 ml extra virgin olive oil
4 cloves garlic 20g, thinly sliced
150 ml dry white wine
400 g canned San Marzano tomatoes hand-crushed
2 g red pepper flakes optional, for extra heat
3 g freshly ground black pepper

For Finishing

100 g mascarpone cheese
80 g Pecorino Romano finely grated
30 g fresh basil leaves torn
15 g fresh parsley roughly chopped
Extra virgin olive oil for drizzling

Method

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.