Recipe Guide for Nduja Pasta

Nduja is a spicy, spreadable Calabrian sausage that is incredibly popular in the southern regions of Italy, particularly Calabria. This fiery, flavorful product combines pork, chili peppers, and various spices, creating a smooth texture that melts beautifully when heated. Based on my overall experience, Nduja is a fantastic way to add heat and depth to your dishes, and it’s delicious in everything from pasta sauces to pizzas.

Let me show you how I make a simple and flavorful Nduja Pasta, a classic way to enjoy this spicy treat. This dish is quick to prepare, combining the rich, spicy flavors of Nduja with pasta for a satisfying meal.

Notes on what to expect:

Expect a spicy, rich, and savory sauce that coats your pasta beautifully. The combination of Nduja’s heat and the creamy texture of Pecorino makes this dish incredibly satisfying.

Recipe Guide for Nduja Pasta

Ingredients:

• 400g (14 oz) short pasta (like penne or Fileja, which is traditional in Calabria)
• 70g (2.5 oz) Nduja (adjust based on your spice tolerance)
• 400g (14 oz) canned crushed tomatoes
• 1 garlic clove, whole and peeled
• Olive oil for cooking
• Salt to taste
• Pecorino cheese (for serving)
• > Go get the must-have equipment and ingredients for creating a Savory  #Nduja Pasta   here now.

Equipment Needed:

• Large pot for boiling pasta
• Large pan for sauce
• Wooden spoon
• Cheese grater (if grating Pecorino)
• > Go get the must-have equipment and ingredients for creating a Savory  #Nduja Pasta   here now.

Prep Time: 2 minutes

Cost of Ingredients: Moderate (Nduja can be pricey, but a little goes a long way)

Instructions:

1. Cook the pasta: Bring a large pot of salted water to a boil. Add your pasta and cook until al dente (follow package instructions).
2. Prepare the sauce: While the pasta is cooking, heat 2 tablespoons of olive oil in a large pan over medium heat. Add the whole garlic clove and sauté until fragrant (about 1 minute).
3. Add the Nduja: Break up the Nduja into the pan and let it melt into the oil, stirring occasionally.
4. Simmer the sauce: Add the canned tomatoes and a pinch of salt, stirring to combine. Let the sauce simmer for about 10 minutes, until it thickens slightly.
5. Combine pasta and sauce: Once the pasta is cooked, transfer it into the pan with the sauce. Toss the pasta in the sauce, ensuring it’s well-coated.
6. Serve: Dish the pasta into bowls, and top with freshly grated Pecorino cheese.

Tips and Variations:

• Spice level: Adjust the amount of Nduja based on your heat preference. You can use less if you’re sensitive to spice.
• Pasta shapes: While Fileja is traditional, you can substitute with any short pasta like penne or rigatoni.
• Adding herbs: For a bit of freshness, consider adding a sprinkle of fresh basil or oregano at the end.
• Vegetarian option: Substitute the Nduja with a plant-based spicy sausage or tomato-based chili paste for a similar flavor without the meat.
• > Go get the must-have equipment and ingredients for creating a Savory  #Nduja Pasta   here now.

Nutritional Information per Serving:

• Calories: 400-500
• Fat: 20g
• Carbs: 50g
• Protein: 15g
• Sodium: 600mg (depending on salt used in cooking)

I hope this guide has made making Nduja Pasta seem a little less daunting, or have you tried it before? Please, be honest, and let me know in the comment below, I like to hear feedback from a real person like you, so please, leave your honest comment!