Spicy Nduja Pasta Sauce

5 from 3 votes

Looking for a new twist to your traditional pasta dish? Try out this Spicy Nduja Pasta Sauce to add some heat and depth to your next dinner!

Prep Time10

Cook Time20

Total Time30

Course: Dinner, lunch, Main Course

Cuisine: British, Italian

Servings: servings

Calories: 531kcal

40 g nduja
400 g chopped tomatoes tin of
1 medium onion finely diced
3 cloves garlic minced
100 g mushrooms finely sliced
1 handful fresh basil roughly chopped
1 tablespoon olive oil
180 g dried pasta of your choice I have used penne. Use GF pasta for gluten free.
½ teaspoon chilli flakes optional

Prepare and chop the onion, garlic and mushrooms.
Heat up the olive oil in a large saucepan or frying pan over a low-medium heat. Add in the diced onion, cooking for 5 minutes until the onion is soft and translucent.
Add the nduja to the pan, along with the garlic. Use a wooden spoon to break up the nduja, stirring constantly for 2 minutes until it's melted and mixed in with the onion.
Then add the mushrooms and cook for a further couple of minutes until they have softened too.
Stir in a can of chopped tomatoes, a pinch of salt, and the chilli flakes, if you are using for extra heat. Let the sauce simmer for 10 minutes, stirring occasionally.
Whilst the sauce is simmering, cook your pasta according to package instructions.
When cooked, drain the pasta (reserving a few tablespoons of the pasta water for the sauce)and add it directly to the saucepan with the nduja sauce.
Add a few tablespoons of the reserved pasta water & toss everything together until the pasta is coated in the spicy nduja tomato sauce.
Garnish with some roughly chopped fresh basil for an extra pop of flavour and colour.

Tips & Tricks

Don’t forget to save a cup of the pasta water! This stuff is like liquid gold. It helps add flavour to your sauce, but also and more importantly the starch in the water helps the sauce cling to the pasta, so always add a few tablespoons to your sauce!
It helps to prepare all your ingredients before you start cooking, as this dish cooks quickly once you start.
Add a couple of grinds of sea salt to the pasta water if you are not cooking for small children. The salted water give an added depth of flavour

This recipe has not been tested in US measurements.