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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


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.


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


  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.


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