Sausage Nduja Pasta Recipe
When it comes to bold, comforting Italian-inspired dinners, Sausage Nduja Pasta is the kind of dish you’ll crave after a long day. Imagine tender pasta coated in a creamy, spicy, and deeply savory sauce, brought to life with fiery ’nduja and hearty Italian sausage. Each bite explodes with flavor—umami from the tomato paste, richness from a splash of cream, and that unmistakable smoky heat from ’nduja. Whether you’re prepping a quick weeknight meal or setting the table for friends, this is the pasta dish you’ll want to put on repeat.
Ingredients You’ll Need
This recipe keeps it simple with a handful of flavorful ingredients, but each one is essential for building the layers of taste, heat, and velvety comfort that make Sausage Nduja Pasta so irresistible. Here’s what you’ll need—and a few tips to make every component shine.
- Pasta (8 ounces rigatoni, penne, or spaghetti): Choose a shape that clings to the sauce—rigatoni’s ridges or penne’s tubes are especially good for soaking up every drop.
- Olive oil (1 tablespoon): The starting point for flavor; a good-quality olive oil brings a gentle fruitiness to the sauce base.
- Italian sausage (1/2 pound, casings removed): Opt for a mild or spicy variety if you like extra heat; breaking it up as it cooks gives that classic rustic texture.
- ’Nduja (2 tablespoons): This spreadable, spicy pork sausage melts into the sauce and turns up both flavor and color—adjust the amount if you prefer milder or bolder heat.
- Garlic (2 cloves, minced): Just a couple of cloves for sweetness and aromatic depth—don’t let them brown, or they’ll turn bitter.
- Shallot (1 small, finely chopped): Adds a nuanced, gentle onion flavor; if you can’t find shallots, a bit of sweet onion works too.
- Chili flakes (1/2 teaspoon, optional): Toss these in for an extra fiery boost, especially if your ’nduja is mild or you’re a heat lover.
- Tomato paste (1/4 cup): Tomato paste gives the sauce a deep, concentrated base that’s bright yet savory.
- Heavy cream (1/2 cup): This is what gives the sauce its luscious, silky texture—half-and-half works if you want to lighten things up.
- Reserved pasta water (1/4 cup): A splash of the starchy water helps bind the sauce to your noodles and creates that glossy finish.
- Salt and black pepper (to taste): Essential for bringing out all the flavors—season as you go and just before serving.
- Parmesan cheese (1/4 cup, grated): Freshly grated is best for melting into the sauce and topping off each portion with salty, nutty richness.
- Chopped fresh parsley or basil (for garnish): A sprinkle of herbs adds a burst of color and freshness at the very end.
How to Make Sausage Nduja Pasta
Step 1: Cook the Pasta
Start by bringing a big pot of salted water to a rolling boil—think ocean-salty, so the noodles are flavorful right from the beginning. Cook your pasta of choice (rigatoni, penne, or spaghetti all work beautifully) until just al dente. Scoop out a quarter cup of that pasta water before draining; this starchy water will help emulsify your sauce later. Drain the pasta and set it aside while you prepare the lush, spicy sauce.
Step 2: Brown the Sausage
In a large skillet over medium heat, warm the olive oil until shimmering. Add the Italian sausage, using a spoon or spatula to break it up into bite-sized pieces. Let it sizzle and brown for about five to six minutes—aim for crispy bits with deep flavor. This step is all about building a savory foundation, so take your time and let the sausage cook through fully.
Step 3: Sauté Shallot and Garlic
Once the sausage is browned, toss in the minced garlic and finely chopped shallot. Stir everything together and cook for just a minute or two, until the kitchen starts to smell wonderfully aromatic. Keep a watchful eye: you want them softened and fragrant, not browned, so the flavors remain sweet and delicate.
Step 4: Melt in the ’Nduja and Chili Flakes
Add the ’nduja and chili flakes to the pan, stirring so the vibrant, fiery sausage melts into the mixture. If you’re new to ’nduja, you’ll be amazed at how it transforms everything with a beautiful blush color and smoky, peppery spice. Adjust your chili flakes depending on your heat preferences and how spicy your particular ’nduja is.
Step 5: Deepen with Tomato Paste
Now it’s time to stir in the tomato paste. Let it cook, stirring constantly, for a minute or two until it darkens in color. This caramelization concentrates the tomato flavor, giving your Sausage Nduja Pasta a rich, savory backbone. Plus, it creates a slightly sticky texture that’ll cling perfectly to every noodle.
Step 6: Make It Creamy
Lower the heat and pour in the heavy cream along with the reserved pasta water. Mix well and let everything simmer gently for two to three minutes—this is when your sauce turns gloriously glossy and velvety. If the sauce looks a tad thick, add a splash more pasta water until it coats the back of a spoon.
Step 7: Combine and Finish
Add the drained pasta straight into the sauce, tossing to coat every piece. Taste and season with salt and black pepper as needed—don’t forget a last-minute pinch to bring all the flavors to life. Plate it up hot, finishing each bowl with a generous shower of grated Parmesan and a sprinkle of fresh parsley or basil for color and freshness.
How to Serve Sausage Nduja Pasta
Garnishes
For a final flourish, nothing beats a handful of freshly grated Parmesan and a scattering of chopped parsley or basil. Parmesan gives that irresistible salty kick and creamy melt, while fresh herbs brighten up the richness of the sauce. If you love a little heat, an extra dash of chili flakes on each serving wakes up all those deep, spicy flavors.
Side Dishes
Sausage Nduja Pasta is bold enough to shine on its own, but it pairs beautifully with a crisp green salad tossed in a lemony vinaigrette, roasted or grilled vegetables, or a big hunk of toasted sourdough to mop up every drop of sauce. For a cozy Italian dinner vibe, serve with a bowl of marinated olives or some simple bruschetta.
Creative Ways to Present
For an elevated touch, twirl the pasta into neat nests using tongs, then set them atop shallow bowls and finish with curls of Parmesan and a drizzle of good olive oil. Or, serve family-style in a large platter at the center of the table—let everyone help themselves and enjoy the communal spirit of Italian cooking. If you’re feeling playful, sprinkle with crispy fried onions or add a dollop of ricotta on top for contrast.
Make Ahead and Storage
Storing Leftovers
Leftover Sausage Nduja Pasta keeps well in an airtight container in the fridge for up to three days. The flavors meld and deepen as it sits, so don’t be surprised if it tastes even better the next day. Just make sure the container is fully sealed to keep all that spicy aroma from permeating your fridge.
Freezing
If you’d like to freeze your Sausage Nduja Pasta, let it cool completely first. Place the pasta and sauce in a freezer-safe container or bag and freeze for up to a month. Thaw it overnight in the fridge before reheating, and consider undercooking the pasta slightly if you know you’ll be freezing it—it’ll soften a little more after thawing and reheating.
Reheating
To reheat, add a splash of water or cream to the pasta and warm gently in a skillet over low heat, stirring until hot and creamy. You can also reheat in the microwave with a loose cover, stopping to stir once or twice so the sauce heats evenly. Add a touch more Parmesan and a sprinkle of fresh herbs before serving to revive those just-cooked vibes.
FAQs
Can I make Sausage Nduja Pasta without ’nduja?
While ’nduja is the star of this dish, you can swap it out with a mix of spicy chorizo and a bit of smoked paprika if you can’t find it. The flavor will be slightly different—but you’ll still get that warmth, richness, and color.
Is Sausage Nduja Pasta very spicy?
It has a kick! ’Nduja is naturally spicy and smoky, but you can easily dial the heat up or down. Skip the chili flakes for a milder sauce, or add extra if you love a fiery bite.
Can I use a different type Main Course
Absolutely. Try swapping in any uncooked pork or chicken sausage you enjoy, or go for a spiced vegetarian sausage for a meat-free version. The key is to remove any casings so the sausage breaks up easily while cooking.
What’s the best pasta shape for this recipe?
Short shapes like rigatoni or penne are ideal because their ridges and tubes hold onto the sauce perfectly. Spaghetti or linguine is lovely too, especially if you love classic twirlable noodles—but really, use your favorite.
How can I make Sausage Nduja Pasta lighter?
For a lighter version, use half-and-half instead of heavy cream, or sub in whole milk and add a pat of butter for extra silkiness. You can also use turkey sausage and serve the pasta with an extra heap of fresh herbs and lemon zest for brightness.
Final Thoughts
If you’re craving a pasta dish that brings bold flavors, soothing comfort, and a bit of a spicy kick, Sausage Nduja Pasta deserves a place at your table. Try it once, and it’ll quickly become a favorite for weeknights and special gatherings alike—delicious, effortless, and guaranteed to impress!
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Sausage Nduja Pasta Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the spicy, creamy goodness of Sausage Nduja Pasta – a comforting Italian-inspired dish that’s quick to make and full of flavor. This recipe combines savory Italian sausage, spicy ‘nduja, and a luscious cream sauce to coat al dente pasta, creating a satisfying meal perfect for any day of the week.
Ingredients
Pasta:
- 8 ounces pasta (rigatoni, penne, or spaghetti)
For the Sauce:
- 1 tablespoon olive oil
- 1/2 pound Italian sausage (casings removed)
- 2 tablespoons ’nduja (spicy, spreadable pork sausage)
- 2 cloves garlic (minced)
- 1 small shallot (finely chopped)
- 1/2 teaspoon chili flakes (optional)
- 1/4 cup tomato paste
- 1/2 cup heavy cream
- 1/4 cup reserved pasta water
- Salt and black pepper to taste
For Serving:
- 1/4 cup grated Parmesan cheese
- Chopped fresh parsley or basil for garnish
Instructions
- Cook the Pasta: Boil salted water and cook pasta until al dente. Reserve pasta water and set pasta aside.
- Prepare the Sauce: Brown sausage in olive oil, add shallot, garlic, ’nduja, chili flakes, and tomato paste. Stir in cream and pasta water, simmer.
- Combine and Serve: Add cooked pasta to the sauce, toss to coat. Season with salt and pepper. Serve topped with Parmesan and herbs.
Notes
- For extra richness, add a pat of butter at the end.
- Substitute heavy cream with half-and-half for a lighter version.
- Adjust chili flakes to taste based on ’nduja heat level.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 4g
- Sodium: 690mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 75mg
