Nduja Pasta Sauce Recipe
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, with a splash of cream. It's a restaurant-worthy dish ready in just 20 minutes!
Servings: 8 servings
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
Top 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.
Nutrition
Serving: 8g | Calories: 453kcal | Carbohydrates: 44g | Protein: 17g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 49mg | Sodium: 414mg | Potassium: 214mg | Fiber: 2g | Sugar: 2g | Vitamin A: 474IU | Vitamin C: 1mg | Calcium: 254mg | Iron: 1mg
