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Spicy, creamy, and irresistibly silky, this Authentic Italian creamy Nduja Pasta Sauce is a bold taste of Calabria’s fiery nduja sausage, nutty Parmigiano cheese, and a splash of cream. It’s a restaurant-worthy dish that’s ready in just 20 minutes! Serve with crusty bread.
Read my post What is Nduja?, for more details on this unique Italian sausage. You’ll also love my Italian tomato sauce recipe and Nduja ricotta toast.
Why You’ll Love This Recipe
This creamy nduja pasta sauce is the perfect combination of simplicity and indulgence, straight from the heart of Southern Italy. This is one of my favorite comfort food meals! Here’s why you’ll love it:
- Silky, Creamy Sauce – Reserving pasta water and slow cheese incorporation create an ultra-smooth, velvety texture in this pasta sauce.
- Bold and Balanced – The spice from Calabrian chilies in the nduja is mellowed by the cream, creating the perfect heat and richness.
Table of Contents
Recipe Ingredients
Only a handful of high-quality ingredients create an authentic Italian pasta dish!
- Pasta – A sturdy pasta shape like rigatoni, paccheri, or spaghetti works best to hold the rich, creamy sauce.
- Salt – To flavor the pasta. Add a generous amount to the pasta water.
- Reserved Pasta Water – The secret to a silky, emulsified sauce that clings to every bite.
- Olive Oil or Butter – Extra Virgin olive oil enhances the flavor, while butter adds extra richness.
- Garlic – Thinly sliced for a fragrant, aromatic base.
- Nduja Sausage – A soft, spicy, spreadable pork sausage from Calabria that melts into the sauce, infusing it with deep heat and umami.
- Dry White Wine – Adds acidity and depth, balancing the richness of the sauce.
- Heavy Cream – Creates a velvety texture that tames the heat of the nduja.
- Parmigiano-Reggiano (parmesan cheese) – Freshly grated for a nutty, salty kick that thickens the sauce beautifully.
- Black pepper – optional, to taste.
This combo creates a creamy, spicy, and ultra-luxurious pasta dish that’s bursting with bold Italian flavors!
See the recipe card for quantities.
Variations and Substitutions:
- Pasta Options – Use rigatoni, paccheri, spaghetti, or even gnocchi.
- Lighter Version – Swap heavy cream for half-and-half or whole milk.
- No Wine? – Use chicken or vegetable broth instead.
- Cheese Alternative – Try Pecorino Romano for a sharper, saltier flavor.
- Extra Heat – Add red pepper flakes or more nduja for a spicier kick.
- Meat Additions – Toss in crispy pancetta or crumbled Italian sausage for extra richness.
- Vegetarian Option – Replace nduja with Calabrian chili paste and some smoked paprika for depth.
How To Make Nduja Pasta Sauce
In under 20 minutes, you’ll enjoy a creamy pasta dish straight from Italy. Follow these step-by-step photo instructions, and see the recipe card at the bottom of this post for more.
Add the Nduja sausage to a large pan and cook it in the pan with the garlic. Deglaze with white wine, add heavy cream, and cook on low heat.
Add the fresh parmigiano and toss with the al dente pasta, and finish cooking in the pan. Add a little pasta water for the right consistency, and mangia (eat)!
My Pro Tip
Recipe Tips
- Use high-quality nduja for the best depth of flavor.
- Save pasta water to create a silky, emulsified sauce.
- Don’t burn the garlic; cook it just until fragrant.
- Simmer the wine to reduce acidity and enhance the sauce.
- Add cheese off the heat to prevent clumping and keep the sauce smooth.
- Serve immediately for the creamiest texture.
How to Store and Reheat
- 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.
FAQ’s
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.
Yes, replace it with a splash of chicken or vegetable broth for depth.
Try a mix of softened Calabrian chili paste and crumbled spicy sausage for a similar flavor.
More Italian Pasta Recipes
You’ll love my authentic fettuccini alfredo, polpette (BEST Italian meatballs), and classic sugo al pomodoro recipes.
💙 MADE THIS RECIPE AND LOVED IT? 💙 Please leave a ⭐️STAR rating and COMMENT below- I love connecting with you! Tag me with your creations on Instagram and find me on Pinterest.
Nduja Pasta Sauce Recipe
Ingredients
- 1 lb 450g 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 115g 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
- Use high-quality nduja for the best depth of flavor.
- Save pasta water to create a silky, emulsified sauce.
- Don’t burn the garlic; cook it just until fragrant.
- Simmer the wine to reduce acidity and enhance the sauce.
- Add cheese off the heat to prevent clumping and keep the sauce smooth.
- Serve immediately for the creamiest texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was a delicious pasta dish! My husband’s parents were born in Calabria, so we use Nduja a lot. He said this recipe is a keeper. Thank you for sharing this recipe ❤️
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.