This traditional spicy pasta recipe comes from the Southern Italian region of Calabria. The delicious sauce is very simple to make. All you need is red onion, tomato passata and nduja, a local soft spicy sausage made with pork and peperoncino (red chili peppers). Luckily, these days, nduja (en-doo-ya) is available outside of Italy too. So, if you come across it, this pasta with nduja sauce is definitely one to try!
If you like spice, you’ll love Nduja!
They say that in hot weather it’s good to eat spicy food. Certainly, most countries where spicy food is popular have a hot climate. In Italy, the South is much warmer than the North and Southern Italians definitiely like their red chilli peppers, called peperoncini. One of the most well-known spicy foods from the Southern regions, particularly Calabria, is nduja.
What exactly is Nduja?
Nduja is a soft, spicy, spreadable salami made with pork meat (typically from the throat, underbelly, head and shoulder), a bit of fat, salt and a lot of peperoncino. It is considered one of the most well-known, if not the most famous, of typical Calabrian foods.
In fact, in Calabria there is a popular annual Nduja festival in the small village of Spilinga where this salume originates. The name ‘nduja’ comes from the french word ‘andouille’, which means sausage.
The origins of Nduja.
According to food historians nduja dates back to the early 19th century. The then King of Naples, Napoleon’s brother-in-law Joachim Murat, introduced the Southern Italians to ‘andouille’, a sausage made with tripe.
The Calabrese modified this French sausage using typical resources of the time and in keeping with the rural custom that no part of a pig should go to waste. The original nduja was made with pig fat, rind and offal, plus Calabrian red chili peppers. Of course, there’s no rind or offal in nduja today.
In general, nduja is really quite spicy. There is a ‘sweet’ version too, made with capsicums (nduja dolce). However, we love ours as spicy as it gets! Calabrians believe that nduja is an aphrodisiac because of all of the chilli pepper it contains. Whether that is true or not, I can’t say but it has a unique intense flavour and certainly tastes wonderful.
My Sicillian husband introduced me to nduja and I have been hooked ever since! And let’s not forget that chilli peppers are good for your health and your heart!
How is nduja made?
Nduja is made by grinding the pork meat and then kneading it together with salt and Calabrian peperoncino (chili pepper). This mixture is then made into a sausage by piping it into natural casings of pork intestinal lining. The sausage is then smoked slightly and allowed to rest and season for a number of months.
Unlike other Italian sausages or salume, Nduja has a very soft, spreadable consistency. The quality of the peperoncino used is extremely important to the flavour. In Calabria, it is rare to find it made with lower quality chilli peppers.
So, if you get the chance to buy some, make sure it’s been made in Calabria, where peperoncino (Calabrian chili peppers) is not only an ingredient, but a symbol of the region’s culture, traditions and history. You can also buy nduja paste in glass jars without the sausage casing.
Happy Calabrian pigs!
The quality of pork meat is also important. In Calabria, most pig farms are quite small and the pigs (usually Black Calabrian pigs) are often allowed to roam and forage in the woods. They feed on acorns, chestnuts, wild marjoram and spearmint as well as roots and vegetables.
These pigs are usually at least 2 years old when slaughtered, so they are allowed to grow at a natural rate and the young stay with their mothers. Needless to say rearing pigs in this way results in not only happier pigs but high quality tasty meat. This is probably why so many of Calabria’s pork products, including Nduja, are so good!
Not just on pasta!
This pasta with nduja sauce recipe is probably the most well-known way to eat nduja. However, Calabrians also eat this spicy spreadable pork sausage as a dip or spread with bread, in frittata, on pizza or inside arancini! I love pizza with nduja! I’ve actually had it in the UK at a Pizza Express. They make a pizza Calabrese with it, as well as a calzone ‘nduja!
In fact, nduja has become very trendy outside of Italy and many well-known chefs are using it to give an extra kick to other dishes. For readers in the UK, I have read that Waitrose stock nduja from Calabria and apparently there are producers in other countries, such as USA, but I have no idea of the quality. You can also buy it on Amazon.
What pasta goes with nduja?
In Italy, nduja is typically eaten with short pasta such as maccheroni, penne, fusilli etc or spaghetti. And you can use any of these. Orecchiette pasta is also popular in Southern Italy with nduja.
In Calabria, they usually eat it with fresh or dried fileja pasta. This is a very traditional Calabrian flour and water pasta shape, originally made at home using a metal rod (ferro). Fileja pasta is quite chunky and thick. It goes really well with the spicy nduja sauce. I used dried fileja I actually bought in Calabria.
Other ingredients for pasta con nduja.
Apart from the pasta and the nduja all you need for this easy pasta dish is onion, tomatoes, fresh basil and grated hard cheese. Plus extra virgin olive oil or a good quality olive oil for cooking and salt and black pepper to season.
The onion: The best onions for this nduja pasta sauce are red onions. Calabria is home to some of the best red onions in Italy, Tropea onions. These are mild sweet red onions and the traditional choice for this recipe. Of course, you can use other types instead.
Tomatoes: You can use tomato passata (tomato purée in US) or peeled fresh tomatoes. I prefer the latter in summer when tomatoes are at their best. But using fresh tomatoes means the recipe will take a little longer to prep.
Grated cheese: Freshly grated Pecorino is my choice for this recipe. Pecorino is more common and traditional in Southern Italy. It also has a stronger flavor. However, Parmigiano Reggiano or Grana are fine too.
Fresh basil: Fresh basil adds some herby summer freshness to this nduja pasta recipe. I don’t recommend dried basil. Alternatively use fresh parsley.
Step by step instructions.
1.Measure out how much nduja you want to use. About 100g for 4 people will make your sauce moderately spicy. Of course, you can start with less and use more if you prefer. Put the nduja in a bowl and mash it with a fork.
2. Peel and finely chop the onion and then sauté it in heated olive oil in a large skillet or frying pan that’s big enough to hold the pasta and sauce.
3. Add the mashed nduja to the onion and cook together for 1-2 minutes.
4. Add the tomato passata (or peeled and chopped tomatoes) to the pan. Mix together with the nduja and onion.
5. Simmer over a low heat for about 20-30 minutes.
6. Cook the pasta al dente in salted boiling water according to the package instructions. Then save a cup of the pasta cooking water and drain the cooked pasta. Add it to the sauce and mix together. If the sauce seems dry, pour in a little of the pasta cooking water and mix again.
7. Serve your spicy and delicious pasta with nduja sauce immediately with some grated Pecorino Romano or Parmigiano Reggiano (parmesan cheese), freshly ground black pepper and some fresh basil.
What to do with leftovers.
If you have leftover pasta with nduja sauce mixed together, you can keep it in an airtight container in the fridge for up to 2 days. Reheat baked in the oven with some more grated cheese on top or in the microwave.
Leftover nduja tomato sauce can be frozen and keeps for up to 3 months.
Let me know what you think.
Like many Italian pasta recipes pasta with nduja is simple to make and requires very few ingredients but the taste will have you and your guests coming back for seconds. I promise you!
If you make this recipe, I’d love to hear how it turns out. Please write a comment here on the blog, email me or post a comment on the Pasta Project Facebook page.
Your feedback is really appreciated!
Buon Appetito!
Other pasta recipes with nduja.
- Orecchiette with nduja and eggplant
- Wholewheat organic pasta with nduja and mushrooms
More pasta recipes from Calabria.
- Fileja Tropeanna
- Pasta alla Silana
- Elicoidali with Tropea onions
- Long fusilli with pesto Calabrese
SAVE THIS RECIPE FOR LATER?
If you want to save this pasta with nduja recipe for later, you can print it, bookmark this page or save it to Pinterest.
This recipe was originally published in 2017, but I’ve updated it with new photos and text!
Spicy and Delicious Pasta with Nduja Sauce
An easy-to-make traditional spicy pasta recipe from Calabria, made with nduja sausage, tomato passata and onions. Pasta with nduja is perfect for anyone who likes spicy food!
Ingredients
- 3.5 ounces Nduja soft salume/sausage or start with less and adjust depending on personal taste
- 14 ounces Fileja Pasta You can use other short pasta such as maccheroni, fusilli or penne, or spaghetti
- 1 large red Tropea onion peeled and finely chopped
- 14 ounces Tomato passata or peeled and chopped fresh tomatoes datterini or San Marzano tomatoes are good
- 2-3 tablespoon extra virgin olive oil.
- 2 ounces Parmigiano cheese. grated or Pecorino
- salt to cook pasta and to taste
- pepper to taste
- fresh basil a few leaves
Instructions
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Put a pan of salted water on to boil for the pasta. Peel and chop the onion finely.
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Remove the Nduja from the skin (if you have a whole sausage), put it in a bowl and mash it with a fork to soften it.
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Heat some extra virgin olive oil In a non-stick skillet
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Add the onion and cook over a low heat for a couple of minutes.
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When the onion is translucent add the Nduja in small pieces. (The amount you use depends on how spicy you want the dish.
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Leave the Nduja for two minutes on a low heat so it melts. Add a little hot water to make it more liquid if necessary.
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Add the tomato passata/peeled tomatoes.
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Turn up the heat for 2 minutes until the water from the tomatoes evaporates.
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Cook for another 20 minutes over low heat, so that the sauce thickens and reduces a little.
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Season with salt and pepper as required.
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Cook the pasta “al dente” and then drain it and toss it in the pan with the sauce and mix everything together well.
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Serve immediately with grated parmigiano or pecorino and fresh basil
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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.
Nutrition
Calories: 610kcalCarbohydrates: 86gProtein: 24gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 28mgSodium: 420mgPotassium: 772mgFiber: 6gSugar: 9gVitamin A: 636IUVitamin C: 13mgCalcium: 215mgIron: 4mg
If you are interested in learning how to make homemade pasta and different types of gnocchi, check out my shop page for some great video online courses from my friends in Rome! Nothing beats learning to make pasta from Italians! Plus while you’re there why not order a copy of one of my pasta recipe cookbooks or checkout some recommended pasta making tools? All great prezzies for pasta lovers!
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