Nduja Pasta (Creamy)
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Spicy and full of Italian flavor, Nduja Pasta (Creamy) combines spicy nduja, garlic, white wine, heavy cream, and freshly grated Parmigiano-Reggiano for a rich sauce that coats every bite of pasta. Ready in just 20 minutes, the sauce comes together in one pan while reserved pasta water helps create a smooth, emulsified finish.
Serve with Crusty Bread for scooping up the extra sauce, and a fresh salad dressed with Parmesan Vinaigrette. Read my post for more information on What is Nduja?
Quick Look: Nduja Pasta (Creamy)
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Servings: 8
- Dietary Info: Can be made gluten-free
- Method: Stovetop pasta + pan sauce
- Technique: Cook the nduja with garlic, deglaze with white wine, then finish the pasta in the cream sauce with Parmigiano and reserved pasta water.
- Flavor/Texture: Creamy, spicy, rich, savory, silky
A Favorite Italian Pasta
This is the kind of pasta I turn to when I want something that feels a little special without making a big production out of dinner. Nduja is one of those ingredients that can transform a dish with just a small amount, and I love the character it gives this pasta. It has become a favorite in my kitchen, and I hope it finds a place in your recipe rotation, too.
You’ll also love my Italian Tomato Sauce recipe and Nduja Ricotta Toast.
Made With Amore,
“I made this tonight and it was 10/10!!!! It was so easy and delicious. My kids even said how good it was, which rarely happens! Thanks for the recipe!!”
– Elisa
Table of Contents
Simple Ingredients
You only need a handful of high-quality ingredients create this authentic Italian pasta dish!
- Nduja Sausage: A soft, spicy, spreadable pork sausage from Calabria that melts into the sauce and brings bold heat and savory flavor.
- Heavy Cream: Creates the creamy texture and balances the heat of the nduja.
- Parmigiano-Reggiano: Freshly grated for a nutty, salty flavor and a smooth sauce.
- Dry White Wine: Adds acidity and depth while balancing the richness of the sauce.
- Pasta and Reserved Pasta Water: The pasta holds the creamy nduja sauce while the reserved water helps create a silky, emulsified sauce.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- More Heat or Less Heat: Add red pepper flakes or more nduja for extra heat, or use more cream for a mellower sauce.
- Pasta: Use rigatoni, paccheri, spaghetti, Homemade Pappardelle, or even Gnocchi
- No Wine: Substitute Easy Homemade Chicken Broth or vegetable broth for the white wine.
- Cheese: Use Pecorino Romano for a sharper, saltier flavor.
How to Make Nduja Pasta
This creamy nduja pasta sauce comes together quickly, with the pasta finishing directly in the sauce so every bite is coated in the rich, spicy cream sauce. Follow the step-by-step photos and see the recipe card at the bottom for a printable version.
- Bring a pot of salted water to a boil and cook the pasta al dente. While the pasta cooks, in a large skillet or pan over medium heat, add olive oil (or butter) and sliced garlic. Sauté until fragrant, about 1 minute. Add the nduja sausage, breaking it up with a spoon, and cook until it melts into the oil, about 2 minutes.
- Pour in the white wine and let it simmer for 2-3 minutes, stirring occasionally, until slightly reduced.
- Lower the heat and stir in the heavy cream. Let it simmer for 1-2 minutes until slightly thickened.
- Gradually add the grated Parmigiano cheese, stirring continuously until smooth.
- Reserve 1 cup of the pasta cooking water before draining. Drain the pasta and add to the sauce, tossing to coat evenly. Slowly add the reserved pasta water, a little at a time, to create a silky, emulsified sauce. Keep stirring until the sauce clings to the pasta- about 5 minutes.
- The pasta will finish cooking in the pan and the sauce will thicken a bit as it sets. Remove from heat and garnish with extra grated Parmigiano. Serve immediately with additional cheese on top.
Creamy Nduja Pasta Sauce FAQs
Nduja has a noticeable kick, but the cream balances the heat. Adjust the amount to your spice preference.
Add the cheese off the heat and stir continuously to keep it smooth and creamy. Use freshly grated parmigiano cheese from the block; that will also help.
Try a mix of softened Calabrian chili paste and crumbled spicy sausage for a similar flavor.
Store: Keep leftovers in an airtight container in the fridge for up to 2 days.
Reheat: Warm gently in a pan over low heat, adding a splash of cream or reserved pasta water to bring back the creamy texture. Avoid overheating to prevent the sauce from separating.
Serving Suggestions
This creamy nduja pasta is rich and flavorful, so I like serving it with something fresh or crisp alongside it. A simple Lemon Arugula Salad, Parmesan Roasted Broccoli, or Crispy Brussels Sprouts would all make a great side, while No Knead Italian Ciabatta Bread is perfect for soaking up the extra creamy sauce. For dessert, keep things light with Italian Italian Almond Cake
My Pro Tips
Recipe Tips
- Use high-quality nduja for the best depth of flavor.
- Save the pasta water to help create a silky, emulsified sauce.
- Keep the garlic from burning and cook it just until fragrant.
- Let the wine simmer so it can reduce and balance the sauce.
- Add the cheese off the heat to help prevent clumping and keep the sauce smooth.
More Italian Pasta Recipes
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Nduja Pasta Sauce Recipe
Ingredients
- 1 lb pasta, rigatoni, spaghetti, or paccheri work well
- 1 cups reserved pasta cooking water, use as needed
- 2 tablespoons olive oil, or butter for extra richness)
- 2 cloves garlic, thinly sliced
- 4 oz nduja sausage
- ½ cup dry white wine, sub for chicken or veg broth if not using wine
- 1 cup heavy cream
- 1 ½ cups Parmigiano-Reggiano cheese, freshly grated (plus more for serving)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. The pasta will finish cooking in the pan with the sauce.
- Prepare the Sauce: While the pasta cooks prepare the sauce. In a large skillet or pan over medium heat, add olive oil (or butter) and sliced garlic. Sauté until fragrant, about 1 minute.
- Add the nduja sausage, breaking it up with a spoon, and cook until it melts into the oil, about 2 minutes.
- Deglaze with Wine: Pour in the white wine and let it simmer for 2-3 minutes, stirring occasionally, until slightly reduced.
- Add the Cream & Cheese: Lower the heat and stir in the heavy cream. Let it simmer for 1-2 minutes until slightly thickened. Gradually add the grated Parmigiano cheese, stirring continuously until smooth.
- Toss the Pasta: Reserve 1 cup of the pasta cooking water before draining. Drain the pasta and add to the sauce, tossing to coat evenly.Slowly add the reserved pasta water, a little at a time, to create a silky, emulsified sauce. Keep stirring until the sauce clings to the pasta- about 5 minutes. The pasta will finish cooking in the pan and the sauce will thicken a bit as it sets.
- Serve: Remove from heat and garnish with extra grated Parmigiano. Serve immediately with additional cheese on top.
Notes
- Serve with Crusty Bread for scooping up the extra sauce, and a fresh salad dressed with Parmesan Vinaigrette.
- Use high-quality nduja for the best depth of flavor.
- Save the pasta water to help create a silky, emulsified sauce.
- Keep the garlic from burning and cook it just until fragrant.
- Let the wine simmer so it can reduce and balance the sauce.
- Add the cheese off the heat to help prevent clumping and keep the sauce smooth.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I had been wanting to make this for a long time now and I finally got some nduja. It was absolutely amazing!
This makes me so happy to hear, thank you!!
I love that you finally tried it with nduja, it really transforms the sauce into something so rich, creamy, and full of flavor. Itโs one of those ingredients that once you try, you keep coming back to ๐
So glad you loved it!
If you enjoyed this, you should try my nduja ricotta toast or creamy sun-dried tomato pasta next time, same rich, bold flavor with a slightly different twist.
๐ Mangia!
what can I substitute the nduja for? I can’t find it anywhere in my small town
Italian sausage works well!
This was a delicious pasta dish! My husbandโs parents were born in Calabria, so we use Nduja a lot. He said this recipe is a keeper. Thank you for sharing this recipe โค๏ธ
Yay! So happy to hear this.
I made this last night and it was amazing, My husband loved it and took left overs for lunch. I absolutely love your recipes. Thank You for sharing them with us.
Yay! So happy you loved this tasty pasta dish. Don’t you just love Nduja? I’ll keep the recipes coming!
I made this tonight and it was 10/10!!!! It was so easy and delicious. My kids even said how good it was, which rarely happens! Thanks for the recipe!!
YAY! Win-win! Yes, this sauce is magic. I’m happy you loved it.
Best ever
Yay! So happy you loved this one.