Nduja Pasta Sauce Recipe
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.
Servings: 8 servings
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
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
