Pronounced an-du-yah, the spicy and spreadable ‘nduja hails from Calabria in the south of Italy. The salume (cured meat) blends rich cuts of pork, such as the belly and shoulder, with sweet and spicy paprika and hot Calabrian peppers, boasting a unique flavour that pairs perfectly with bread and cheese, and shines in our 'nduja pasta signature recipe. For more on 'nduja, read here.
Though we admit this spicy sausage pasta recipe is not strictly traditional, it does lovingly combine classic ingredients from several regions of Italy: Calabrian ‘nduja meets Campania’s famous citrus export, and mascarpone originating in the northern Lombardia. The zesty brightness of the Amalfi lemon perfectly complements the fiery richness of the ‘nduja. Adding a few spoonfuls of mascarpone both mellows the hot ‘nduja and adds further richness. Paired with fresh tagliatelle, this dish is both sumptuous and impressive, and demonstrates the best of Italian ingredients spanning the length of the country. If you're making fresh tagliatelle, be sure to check out the video below.
Our ‘nduja pasta recipe
Prep time: 10 minutes
Cook time: 40 minutes
Calories per serving: 419 kcal
- 400g fresh tagliatelle (see recipe)
- 1 tbsp extra virgin olive oil
- 1 small onion, diced
- 1 clove garlic, minced
- 1 carrot, diced
- 800g (2x400g cans) diced tomatoes
- 1 sprig fresh rosemary
- 1 bay leaf
- 120ml chicken stock
- 200g ’nduja sausage
- 200g pork sausage
- 65ml red wine
- 125g mascarpone cheese
- Zest and juice of 1 lemon
- Salt, to taste
- Black pepper, to taste
Heat the olive oil in a large skillet. Add the two types of sausages and fry until browned. Remove from the pan and place aside.
Add more oil if necessary and add the onions, cooking until soft. Add the garlic and cook until fragrant.
Add the carrots, tomatoes, rosemary, and bay leaf and cook for about 5 minutes.
Deglaze the pan with red wine and then add the chicken stock and the cooked sausages. Cook for 15-20 minutes, or until the mixture has thickened.
Remove the mixture from heat and stir in the mascarpone cheese, lemon zest, and lemon juice. Taste the sauce and season with salt and black pepper. Set aside
Boil your fresh tagliatelle in a large pot of boiling, salted water, for around 3-4 minutes, or until al dente.
Toss the sauce, pasta, and Parmigiano Reggiano together and serve. Buon appetito!
Nduja pasta wine pairing recommendation
The combination of 'nduja and lemon bring plenty of spice and acidity to this dish, so you want a wine that can counterbalance it. An Italian red with a decent amount of acidity and moderate tannins such as Sangiovese would be a good start, but for an ideal match we’d hone in on a lesser-known variety from the north of Italy: Antinori. It has balanced tannins and acidity with dark fruit and oaky notes. It will be delightful with a rich 'nduja sausage dish.