Pasta with ‘Nduja


I realized that I didn’t write any post yet about that amazing ingredient which is the ‘Nduja! 🙂

I’m not using it often because I don’t always find it, but when I see it I usually never miss it. The ‘nduja it’s a spreadable meat product typical of Calabria region, especially the area of Spilinga. It is made with pork meat, pork fat, a high amount of hot peppers (25-30% usually) and it is smoked 🙂 so it’s really spicy! And because of such a high content of hot pepper, no preservatives are used.

Traditionally all the “poor” cuts of the animal were used: spleen, stomach, lungs, intestine, heart, trachea, esophagus, pharynx, head, etc. while nowadays many modern recipes don’t use all these things. In the more artisanal ‘nduja the mix is left for a few hours in wooden kneading toughs, then stuffed in guts and smoked with resinous and aromatic woods for at least ten days. Then aged for about one year.

‘Nduja has a very particular flavor, and it can be used in many recipes, it really gives an extra kick to them. Of course, you can also simply enjoy it on a slice of good bread.


Let’s see an easy recipe.


INGREDIENTS (2 people):

  • 200 g pasta (I used eliche/fusilli)
  • 50-60 g ‘nduja
  • 200-250 g tomato sauce
  • 1 small purple onion (if you find it, Cipolla di Tropea to keep the connection with Calabria region)
  • extra virgin olive oil
  • fresh basil


  1. Take a pot and start boiling the water. Then take a pan, heat a drizzle of extra virgin olive oil and then add the purple onion cut into slices. Let it simmer slowly until soft, about 10 minutes. Add also just a little bit of water.
  2. Meanwhile take the ‘nduja and squeeze it with a fork, to make it softer. Then add it to the onions and mix together.
  3. Add then the tomato sauce and mix. Meanwhile add also the pasta to the salted boiling water.pasta_nduja_2
  4. When the pasta is ready, drain it and add it to the sauce, with the fresh basil leaves and a ladle of boiling water. Mix well together.
  5. Serve it, add a drizzle of extra virgin olive oil and enjoy 🙂 and be sure to have a good bread to clean the dish!

PS: this sauce is perfect also with gnocchi 🙂



Products used:

Pasta: eliche from Pastificio Gentile

Tomato sauce: from Niasca Portofino

2 Comments Add yours

  1. I know my husband would enjoy this but with the ingredients in the more artisanal ‘nduja…I don’t know about me. 😀

    Liked by 1 person

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