Creamy Nduja Pasta

I wish more people knew about nduja, because this spicy spreadable pork sausage is a gem. If you know, then you know. If you don’t ask yourself: do you like all things spicy? Have you hopped on the Calarbian chili train in the past few years? Are you not afraid of a little funk? If the answers were yes it’s about time you find this Italian delicacy and start cooking with it. And what a perfect recipe to start with than this Nduja Pasta, done in a flash.

I have a thing for spicy creamy pasta dishes, and my Miso Chipotle Pasta, or Buffalo Chicken Pasta are two to try if you love this recipe.

What is Nduja?

Before we delve into what it is, let’s learn how to pronounce it. Repeat after me: en-doo-ya. Now that’s out of the way, Nduja is a spreadable pork sausage originating from Southern Italy, specifically the region of Calabria. This bright red, fatty, soft salumi is spiced with fiery Calabrian chilies, giving it a delightful flavor with a great heat level. If I could try to pinpoint the exact flavor, I would say think of it as a really soft, spicy salami or even pepperoni, with just a slightly funky flavor.

While the easiest and number one way to enjoy this ingredient is to spread it on crusty bread, nduja has endless uses. Top a pizza, cook it with eggs, or in this case incorporate it into a pasta dish.

When eating ’nduja, cooking isn’t required; its rich fat content allows it to simply melt into dishes. When using it in recipes, a little goes a long way. In this pasta dish, just 3 ounces is enough to infuse the creamy sauce with its bold, spicy, unique flavor.

Once opened store tightly wrapped in cling wrap in the fridge for about a month safely. You can also freeze nduja in smaller portions wrapped in cling wrap followed by aluminum foil for 4-5 months. Defrost in the fridge overnight and never re-freeze.

Where to Buy Nduja?

Alright, you now know what Nduja is, and what it tastes like. The big question is, where are you going to find it. While some other food blogs say it is an easy ingredient to find, it is not. I searched high and low for this spicy salumi and after countless upsets I finally found it, at my local Italian deli. While I know not everyone has an Italian deli with an extensive cured meats section below are a few other places to check out.

• Italian Markets / Specialty Grocery Stores- This goes hand in hand with the Italian delis. Nduja would be located with the other salamis or cured meats. It is shelf-stable, so don’t be surprised if you see it sitting out at room temperature.
• Supermarket – Oh, the good old regular supermarket, and by supermarket, I don’t mean your local Shoprite or Walmart. While I have never seen this at my local Whole Foods, I have seen it at Wegmans. It is always great to check, just in case. Like Calabrian chilies, this ingredient has become more popular over the last few years, so it is possible that more everyday supermarkets will start to carry it.
• Online – When all has failed, try the internet. I pulled a few links for some promising options with limited ingredients (see note below). I will continue to add links as I come across them.
  • Amazon (affiliate)
  • Di Bruno Bros

Nduja should only have four ingredients: pork, salt, Calabrian chilies, and lactic acid if you are purchasing this in the US. I would steer away from any nduja spread or nduja sauce that is pre-jarred and has more than these ingredients. The color could range from orange to deep red, and that all depends on how long it was cured.

What You’ll Need for Creamy Nduja Pasta

• Nduja – See above.
• Pasta – The pasta shape is up to you, but any long pasta such as the Mafaldine that is photographed works very well. Another important ingredient which I won’t list on another line is pasta water.
• White Wine – Best rule of thumb, use a wine you would drink. For this recipe you need a dry white wine. My recommendation and go-to is Sauvignon Blanc, but if you like Pinot Grigio more go with that.
• Heavy Cream – Heavy cream only, do not substitute for milk or half and half.
• Garlic – Fresh only!
• Parmesan Cheese – Freshly grated only!
• Butter

How to make Creamy Nduja Pasta

While this is an easy recipe, it will require a little intuition. Pasta water is your friend here. At times you may need to add more than what is required in the recipe. If at any point after the heavy cream is added the sauce looking a bit thick or just not enough to support the pasta it is probably because the sauce has over reduced. The best solve for that is to add more pasta water. I don’t want to hear in the comments that this cream sauce wasn’t creamy enough, add more pasta water or head over to the FAQs.

1. Prepare the Pasta – You need the pasta water pretty early on, so before you begin cooking the nduja, start a pot of heavily salted water. Depending on the cook time, you should be dropping the pasta in right as you turn on the burner to make the sauce.

Cook the pasta in a large pot of salted water as per packaging until al dente, drain, but reserve 1 1/2 cups of the pasta cooking water; yes, it is a lot. The recipe calls for 1 cup to be added, and the additional 1/2 cup is ‘just in case’. Like just in case you over-reduced the pasta water or even the heavy cream. This sauce should be saucy, and pasta water is the best way to loosen the sauce before putting in the pasta.

2. Melt the Nduja – In a large pan or large skillet over medium low heat, add the butter. Once melted, grate the garlic cloves and cook for 1 minute. We aren’t looking to brown the garlic, so watch the heat here.

Add in the Nduja and break it up with the back of the spoon; this should be very easy unless it’s coming straight from the fridge. Cook for 1-2 minutes until it has melted into the butter. There will be little pieces; that is normal, there is meat in it after all.

HOW TO MAKE CONT..

3. Create the Sauce – Deglaze the pan with the wine and simmer for 3-4 minutes. Add the pasta water and simmer for 3-4 minutes on medium heat. Look for a simmer, not a rolling boil. The pasta water should thicken a bit and reduce by a little less than half. Stir in the heavy cream and simmer for 2-3 minutes, mixing vigorously to incorporate the fat into the sauce. Don’t be alarmed if the fat doesn’t incorporate at first.

You know the sauce is done when there aren’t pools of fat and the sauce coats the back of the spoon. If by any chance it is a little too thick or it over-reduced while trying to incorporate, add more pasta water to thin it out. Turn off the heat and add the Parmesan cheese. Add the pasta another tbsp of butter, toss to coat and serve.

Recipe Video

Frequently Asked Questions

Storing/Reheating

This creamy nudja pasta is best eaten fresh. Store leftovers in an airtight container in the fridge for 2-3 days. The best method of reheating pasta is to place it back in the pan with some excess pasta water to add back moisture. Heat on low, until warm throughout.