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White plate with rigatoni pasta in a tomato nduja pasta sauce. Panko crumbs and fresh basil on top.

Delicious Tomato Nduja Pasta (pasta con nduja)


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5 from 5 reviews

Description

This insanely delicious tomato nduja pasta will become a go-to recipe in your house, I just know it. It's a quick and glossy tomato pasta with the secret flavour weapon of nduja added.


Ingredients

1 tablespoon olive oil

1/2 red onion, finely chopped

2 - 2/12 tablespoons nduja

1 1/2 cups tomato passata

3/4 teaspoon sugar

50g butter, cubed

Salt and pepper to taste

Pasta of your choice, see notes


Instructions

  1. Cook your pasta in a pot of well salted boiling water.
  2. Gently fry the onion in a large skillet over medium heat until softened, 3 - 4 minutes.
  3. Add the nduja paste and cook for 30 secconds or so until melted into the onions. I use a flat whisk to incorporate.
  4. Add the passata and bring to a very gentle simmer, you might need to lower the heat.
  5. Add the sugar and a big pinch of salt and pepper.
  6. Add 1/2 cup pasta water and gently simmer the sauce for 4 - 5 minutes.
  7. Add the cubed butter and allow it to melt and mix into the sauce.
  8. Add the cooked pasta straight in and let it gently bubble away for a minute or two, add more pasta water if you need to loosen.
  9. Serve with the optional panko crumbs, freshly grated parmesan and some fresh basil leaves if desired.

Notes

Pasta - Weigh your pasta portions so you have a perfect ratio of sauce to pasta. For two people I allow 200 grams dried or 300 grams fresh pasta.

Panko crumbs - If you want to top with the crumbs then fry 1/2 - 1 cup of panko breadcrumbs in a tablespoon of olive oil over a medium heat until golden brown.

Double the recipe for 4.

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Meat Sauces
  • Method: Stovetop
  • Cuisine: Italian