This njuja pasta recipe is proof that you don't need a lot of ingredients to make a fantastic Italian meal. What's more, Italian n'duja sausage pasta sauce takes no time at all to prepare.
Make it for your friends and/or family though and they will think you're a master chef who has been slaving away at the stove for hours. This sauce has such an amazing flavour. N'duja soft salami is both smoky and spicy. The famous salami really does all the work.
About this n'duja pasta recipe
I tried a similar sauce while on holiday in Italy. Fresh pasta was tossed in the hot sauce and then piled onto warm plates. The Chianti was flowing that evening. I recommend finding a couple of nice bottles to go with your meal and you will be in Italian food heaven.
When I was first taught this recipe, the instructor used 300g of n'duja along with some ground pork or another Italian sausage. He did mention that you could use up to 600g of n'duja, but warned that it would make the dish very spicy and quite an expensive option. My version is inspired by his but I’ve adapted it to be more cost-effective while keeping all the flavor and deliciousness.
Ingredients
Using the freshest ingredients in this n'duja pasta recipe makes all the difference. Below, you will see the ingredients laid out along with.a list. Exact measurements and quantities can be found in the recipe card at the bottom of this page. Make sure to have everything ready and prepared before you start cooking for best results.
See recipe card for quantities.
- N'duja salami (The more you use the spicier it will be)
- Spicy (Italian) sausages
- Pork mince
- Fesh pasta (or good quality dry pasta) cooked al dente
- Passata
- Onion - finely chopped
- Garlic - finely chopped
- Dried Italian mixed Herbs
- Salt and pepper to taste
- Parmesan - grated or sliced thin for serving.
See recipe card for quantities.
Instructions
You will find photographs of each step below, along with a full layout including the ingredients in the recipe card. Use whichever format works best for you. These steps are clear and easy to follow, so you can cook along with confidence.
- Step 1: Cook your pasta to your preferred doneness and toss in oil or butter.
- Step 2: In a pan over a med-high heat, add a splash of oil then brown the Itailan sausage (cut into bite sized pieces). This should take no longer than 5 minutes. Remove and set aside.
- Step 3: In the same pan, add the nduja sausage and the ground pork until cooked through.
- Step 4: Toss in the chopped onion, garlic and dried Italian herbs. Reduce the heat, stir together and fry until the onions have softened slightly.
- Step 5: Return the cooked sausage to the pan.
- Step 6: Add the passata to the pan then throw in the bay leaves and half of the fresh parsley.
- Step 7: Now over a med-low heat, allow the sauce to simmer and for the flavors to develop for 10-15 minutes, stirring occasionally. If it appears to be drying out, add a splash of water if needed.
- Step 8: Serve on top of hot pasta, topped with more fresh parsley, grated parmesan and a sprinkle of dried mixed herbs. Enjoy!
Serving Size (Serves 4-6)
This recipe serves 4–6. For four people, it makes a generous feast, while for six, it still works well with a little less sauce on the fresh pasta, which is often the way in finer dining anyway. It’s perfect as a family meal, or for making sure there are leftovers to enjoy the next day. Since cooking fresh food takes effort, why not make the most of it with a second meal? If you’re serving fewer people, the recipe can easily be halved. Feeding a crowd? Simply scale it up and add extra protein or sides to suit. It’s all about adapting it to your table.
Storage
Fridge: Allow your dish to cool completely, then store in an airtight container for up to 3 days. Flavours often develop even more after a night in the fridge.
Freezer: Portion and freeze for up to 3 months. Defrost overnight in the fridge, then reheat gently on the hob or in the oven until piping hot.
Working ahead...
So it goes without saying that this nduja pasta recipe can be made in advance. In fact, the sauce gets better after a day or so in the fridge. Let those ingredients get to know each other and develop if time allows. If time isn't on your side, just go for it. This, my favourite nduja pasta recipe is very good even when cooked on a whim.
Top Tip
Don’t rush the cooking; allow the n'duja to slowly melt into the sauce so it evenly coats the pasta with its spicy, smoky richness.
FAQ
N'duja is a soft, spreadable Italian salami made with pork, chilli, and spices and melts beautifully into sauces. You’ll usually find it in larger supermarkets, Italian delis, or online.
Yes! Use less n'duja and balance it with more ground pork, Italian sausage, or even pancetta. You can also stir in cream, ricotta, or mascarpone at the end to mellow the heat while keeping the flavour.
Definitely. The sauce tastes even better the next day as the flavours develop. Store it in the fridge for up to 3 days, or freeze for up to a month. Just reheat gently and add a splash of pasta water or stock to loosen it before serving.
Italian Recipes
Looking for more Italian recipes? Try these:
- Marry Me Chicken Orzo
- Italian Chicken (Pollo allo Scarpariello)
- Veal Scallopini
- Chicken Fettuccini Alfredo
Pairing
These are my favorite dishes to serve with n'duja pasta:
Recipe
Nduja Pasta
Make your dinner unforgettable with this n'duja pasta recipe, packed with flavor and perfect for sharing with family and friends.
Ingredients
- 7oz (200g) n'duja salami
- 4 spicy (Italian) sausages (cut into bite sized pieces)
- 10oz (300g) pork mince
- 1 tablespoon olive oil
- 1lb (500g) fresh pasta (see notes)
- 5 cups (1200ml) passata
- 1 onion - finely chopped
- 2 cloves garlic - finely chopped
- Salt and pepper to taste
- 1 ½ teaspoon dried Italian mixed herbs
- Parmesan - grated or sliced thin for serving.
Instructions
- Cook your pasta to your preferred doneness and toss in oil or butter.
- In a pan over a med-high heat, add a splash of oil then brown the Itailan sausage (cut into bite sized pieces). This should take no longer than 5 minutes. Remove and set aside.
- In the same pan, add the nduja sausage and the ground pork until cooked through.
- Toss in the chopped onion, garlic and dried Italian herbs. Reduce the heat, stir together and fry until the onions have softened slightly.
- Return the cooked sausage to the pan. Add the passata to the pan then throw in the bay leaves and half of the fresh parsley.
- Now over a med-low heat, allow the sauce to simmer and for the flavors to develop for 10-15 minutes, stirring occasionally. If it appears to be drying out, add a splash of water if needed.
- Serve on top of hot pasta, topped with more fresh parsley, grated parmesan and a sprinkle of dried mixed herbs. Enjoy!
Notes
Pasta - This could also be 400g dried pasta. This is for 4 people. For 6 people 750g fresh or 600g dried
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 624Total Fat: 37gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 167mgSodium: 1038mgCarbohydrates: 35gFiber: 0gSugar: 1gProtein: 37g
Have you tried this recipe?
If yes, please give it a star rating in the recipe card below and leave a comment. We love receiving your feedback and I’m sure other readers of my blog do too. Thank you.
If you are not already doing so, please follow For Those About To Cook on Instagram and Facebook for all our latest recipes.
Danielle Vedmore says
Looks delicious - its actually making my mouth water! My kind of dish!
Dan Toombs says
Thank you Danielle. It's a good one. So easy too. 🙂
Dan
Susan Dunn says
A must try sauce! Looks gorgeous x
Dan Toombs says
Thanks Susan. Hope you do try it. I love n'duja!
Dan