15-Minute 'Nduja Pasta, a spicy Italian dish that is incredibly flavourful and tastes just like an expensive meal at a fancy restaurant. It's very quick and easy to make, with just a handful of ingredients, but it's this simplicity that makes the dish stand out. Why not enjoy it as romantic meal for two?
You don't have to wait for Valentine's Day or a special occasion to surprise your other half with a romantic meal for two, this 'nduja pasta is exactly what you need to wow anyone.
I am all for simplicity and quick and easy recipes that won't break the bank, and this pasta recipe does exactly that - it's wonderfully delicious without being heavy or too rich in sauce and it has a lovely fierty touch that takes it to the next level.
'Nduja might sound like a very alien ingredient, but it's in fact a spicy and soft sausage from Southern Italy that can be spread over bread or crostini, or added to other dishes for that wow factor.
You can find it in larger supermarkets in the cold meats aisle, and it's quite affordable. Plus, a little goes a long way, you don't really need to use lots of it, its intense colour and flavour can transform any dish into a restaurant-style one.
Once you make the 'nduja sauce, all that is left is adding the cooked pasta to it, toss everything well, and that's your dinner ready!
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Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients overview
- 'nduja - it's the star ingredient in this dish, it turns the basic Italian tomato sauce into a fiery bright red sauce that screams perfection
- spaghetti - my preferred pasta, but you can choose any other shape too
- tomatoes - I opted for fresh tomatoes, when they are in season, ripe and juicy and delicious, they are my go-to for making a basic tomato sauce for any pasta dish
- garlic - fresh garlic is the best for this recipe
- olive oil - to fry the garlic and add an authentic Mediterranean touch to the dish
- parmesan - to serve the pasta
- black pepper - to serve the pasta, can be omitted if you wish
- parsley or basil - for garnishing
Variations
You can also add seafood to the 'nduja sauce to make a pasta dish similar to my Seafood Spaghetti, anything can work: prawns / shrimp, queenies or scallops, mussels, calamari rings and so much more.
This sauce can also take my Steamed Mussels to the next level, it really works with so many other recipes, it's such a versatile ingredient!
Step-by-step photos and instructions
- cook the spaghetti according to the packet instructions
- in a large frying pan, heat up the olive oil, add the peeled and chopped garlic and fry it for 30 seconds to release its fragrance
- break the 'nduja into chunks, and add them to the pan
- use a wooden spoon to mix everything well until the 'nduja turns into a paste ( see photo 4)
- add the chopped tomatoes, and leave them to cook until they turn mushy and mix with the 'nduja paste
- when the spaghetti is ready, reserve 2 tablespoons of the pasta water, and drain the rest
- add the spaghetti to the sauce, and toss everything well
- serve with grated parmesan, freshly-ground black pepper and chopped parsley or basil
Expert tips
My 'nduja sauce is simple, but it really packs a punch, it has the right amount of spiciness and it bursts with Italian flavours. You can leave it simple, or you can make it creamy by adding a touch of double cream / heavy cream to it.
You can also add a handful of fresh spinach if you wish, for a spash of colour and extra goodness, but that's entirely optional.
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15-Minute 'Nduja Pasta
Ingredients
- 160 g spaghetti
- 70 g 'nduja
- 200 g plum tomatoes
- 3 cloves of garlic
- 3 tablespoon olive oil
- 65 g grated parmesan
- ½ teaspoon freshly-ground black pepper
- 1 tablespoon chopped parsley ( or basil)
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Instructions
- Cook the spaghetti according to the packet instructions.
- In the meantime, heat up the olive oil in a large frying pan, add the peeled and chopped garlic, and fry it for 30 seconds until it releases its flavour.
- Break the 'nduja into chunks, and add them to the garlic.
- Use a wooden spoon to mix everything well, and leave the 'nduja to cook until it turns into a paste.
- Add the tomatoes chopped into half, and leave them to simmer for 3-4 minutes until they turn mushy and mix well with the 'nduja paste.
- When the spaghetti is cooked, reserve 2 tablespoons of the water, and drain the rest.
- Add the spaghetti to the pan together with the reserved water, and toss everything well.
- Serve it with grated parmesan, freshly-ground black pepper and chopped parsley or basil.
Video
Notes
- My 'nduja sauce is simple, but it really packs a punch, it has the right amount of spiciness and it bursts with Italian flavours. You can leave it simple, or you can make it creamy by adding a touch of double cream / heavy cream to it.
- You can also add a handful of fresh spinach if you wish, for a spash of colour and extra goodness, but that's entirely optional.
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