If you’re looking to spice up your pasta night with something bold, savory, and effortlessly chic, Sausage Nduja Pasta needs to shoot straight to the top of your must-cook list. This dish delivers a beautifully creamy sauce with rich Italian sausage and that unmistakable, fiery kiss from nduja—a spicy, spreadable Calabrian delight. Rigatoni or penne capture every drop of that velvet sauce, making each bite a warming, flavor-packed experience. Even if you’ve never cooked with nduja before, this Sausage Nduja Pasta is approachable enough for a weeknight, but impressive enough for entertaining, guaranteed to leave everyone raving (and maybe fighting for seconds).
Ingredients You’ll Need
With just a handful of key ingredients, Sausage Nduja Pasta transforms humble staples into something restaurant-worthy. Each element brings unique character—whether it’s creaminess, a burst of spice, or a bit of fresh brightness to finish it all off.
- Pasta: Rigatoni or penne are ideal for catching every bit of the creamy, spicy sauce.
- Olive oil: The start of any great Italian dish, ensuring a silky base for sautéing.
- Yellow onion: Adds sweetness and depth to balance the sausage and nduja.
- Garlic: A punch of aromatic flavor that’s absolutely essential in any pasta sauce.
- Italian sausage: Crumbled and browned, it brings hearty, savory notes to the dish.
- Nduja sausage: The fiery, spreadable star—add more or less depending on your spice preference!
- Red pepper flakes (optional): For those who love an extra kick of heat alongside the nduja.
- Dry white wine: Deglazes the pan and adds brightness to cut through the richness.
- Heavy cream: Delivers a lush, creamy texture that clings beautifully to pasta.
- Parmesan cheese: Adds a nutty, salty finish and helps thicken the sauce.
- Salt and black pepper: Essential for seasoning and making all the flavors pop.
- Fresh parsley: A sprinkle of green for brightness and a final touch of freshness!
How to Make Sausage Nduja Pasta
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a rolling boil. Add your rigatoni or penne and cook according to package directions until just al dente—the pasta will finish in the sauce, so don’t overdo it. Before draining, don’t forget to reserve half a cup of that magic, starchy pasta water; you may need it to help your sauce reach the perfect, glossy consistency.
Step 2: Build the Flavor Base
While the pasta cooks, heat your olive oil in a large skillet over medium heat. Toss in the finely chopped onion and sauté until it’s soft and lightly golden, about 3 to 4 minutes. Next goes the garlic—stir it in and let it sizzle for just 30 seconds to release its scent without browning.
Step 3: Add the Sausage
Now, crumble the Italian sausage into the pan, removing any casings. Break it up with a spoon and cook until the sausage is browned all over and no longer pink, basking in all those rendered, tasty juices. This layer is the backbone of your Sausage Nduja Pasta’s hearty flavor.
Step 4: Stir in the Nduja and Spice
Add the nduja sausage (and red pepper flakes if you’re feeling spicy) straight to the skillet. Stir well as the nduja melts and mixes with the sausage, turning everything a reddish, mouthwatering hue. The combination of cured pork and chili in nduja infuses the sauce with deep, smoldering heat.
Step 5: Deglaze with Wine
Pour in the dry white wine to deglaze all those tasty browned bits from the bottom of the skillet. Let it simmer for 2 to 3 minutes until slightly reduced—this brightens the richness and helps build a sauce that’s both complex and crave-worthy.
Step 6: Make it Creamy
Reduce the heat to low, then slowly stir in the heavy cream. Watch as the sauce transforms from fiery red to a soft, creamy orange—the dreamiest combination for pasta!
Step 7: Toss Pasta and Finish
Add your drained pasta straight into the skillet along with grated Parmesan cheese. Gently toss and fold everything together, using the reserved pasta water a splash at a time if the sauce gets too thick. Taste and season with salt and plenty of freshly ground black pepper, then get ready to serve your Sausage Nduja Pasta piping hot.
How to Serve Sausage Nduja Pasta
Garnishes
Nothing finishes off your bowl of Sausage Nduja Pasta quite like a flurry of chopped fresh parsley—its clean, herbal brightness cuts through the rich, spicy sauce. Add an extra sprinkle of Parmesan cheese at the table for an irresistible cheesy finish.
Side Dishes
This pasta pairs beautifully with a crisp green salad tossed in lemony vinaigrette, or some roasted veggies for color and crunch. Don’t overlook a crusty hunk of bread for mopping up every last bit of sauce—because once you try Sausage Nduja Pasta, you won’t want to waste a drop!
Creative Ways to Present
For a playful twist, serve Sausage Nduja Pasta in petite cups or mini Dutch ovens at a dinner party, or spoon it into a hollowed-out Parmesan wheel at the table for maximum wow-factor. You can even tuck a dollop of extra nduja on top of each bowl for color and punch.
Make Ahead and Storage
Storing Leftovers
Leftover Sausage Nduja Pasta keeps well in an airtight container in the refrigerator for up to 3 days. The flavors actually meld and deepen overnight, making it an even stronger contender for lunch the next day!
Freezing
If you want to stash some away, let the pasta cool completely before transferring it to a freezer-safe container. Freeze for up to a month—just note that the sauce may separate a little upon thawing, but a quick stir while reheating brings it back together.
Reheating
To reheat, gently warm your Sausage Nduja Pasta in a skillet with a splash of water or cream on low heat, stirring until creamy and hot. You can also reheat individual portions in the microwave, stirring halfway through for even heating.
FAQs
What is nduja, and where can I buy it?
Nduja is a spicy, spreadable pork sausage from Calabria, Italy. It’s increasingly available in well-stocked supermarkets, specialty Italian grocers, or online. Look for it near cured meats—its flavor is bold, smokey, and deeply savory, making Sausage Nduja Pasta unforgettable.
Can I use a different pasta shape?
Absolutely! While rigatoni and penne are perfect for catching sauce, you can swap in any short pasta like fusilli, ziti, or even shells. Just make sure to cook it al dente so it holds up happily in the sauce.
Is there a substitute for nduja?
If you can’t find nduja, try mixing spicy Calabrian chili paste with a little finely chopped soft salami or even chorizo. The texture and heat won’t be identical but you’ll get close to that savory, spicy profile.
How spicy is this dish?
The spice level in Sausage Nduja Pasta is customizable—nduja brings gentle heat, but adding more (or less) plus the optional red pepper flakes lets you make it as fiery or mild as you like. Start with a little if you’re heat-shy and add more once you taste.
Does this pasta work for meal prep?
Yes! The sauce clings well to the noodles, and leftovers taste fantastic after a night in the fridge. Store in individual containers for easy grab-and-go lunches or quick dinners during the week.
Final Thoughts
Ready to take your pasta game up a notch? Sausage Nduja Pasta is a total crowd-pleaser, combining fiery Mediterranean flavors and irresistible creamy comfort. It’s easy enough to make on a whim but always feels like a special treat. Give it a whirl—you might just find a new staple for your dinnertime rotation!
Print
Sausage Nduja Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Non-Vegetarian
Description
Indulge in a flavorful and creamy Sausage Nduja Pasta, a spicy twist to a classic Italian dish. This recipe combines savory Italian sausage, spicy nduja, and a creamy sauce for a satisfying meal.
Ingredients
Pasta:
- 8 oz rigatoni or penne pasta
Sauce:
- 2 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 6 oz Italian sausage (casings removed)
- 2 tablespoons nduja sausage
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup dry white wine
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper to taste
- Chopped fresh parsley for garnish
Instructions
- Cook Pasta: Boil salted water, cook pasta until al dente, reserve 1/2 cup pasta water.
- Prepare Sauce: Sauté onion, garlic in olive oil. Brown Italian sausage, add nduja, red pepper flakes, wine, cream. Simmer.
- Combine: Stir in cooked pasta, Parmesan. Toss to coat, adjust consistency with pasta water. Season and serve hot, garnished with parsley.
Notes
- Nduja is a spicy, spreadable pork sausage from Italy—adjust the amount based on your heat preference.
- You can use spicy Italian sausage for extra kick or substitute with mild if preferred.
- Rigatoni or penne works best for catching the sauce, but feel free to use any pasta shape.
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 4g
- Sodium: 780mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg
