This fast and delicious creamy nduja pasta sauce is not only quick but seriously amazing. It is made with a flavour bomb secret weapon nduja, which is a spreadable sausage paste from Italy. With cream, parmesan cheese and lemon juice it becomes a silky sauce that I hope will become a go-to.
Hi! This is becoming a bit of a cult favorite on my blog and this doesn't surprise me at all! Sometimes you need dinner in a flash and this is that recipe! Who knew a jar of spicy sausage paste could create so much flavor in so little time!
The nduja is mixed with cream and a pile of parmesan cheese for the most luscious creamy pasta sauce ever! Freshened up with a squeeze of lemon juice and fresh parsley. This will become a favorite weeknight dinner.
Want some other nduja recipes? Try:
What is nduja?
Nduja is a spreadable pork sausage paste from the Southern Italian region of Calabria. It is red in colour and either comes in a jar or vacuum packed in a bag. The flavour is hard to describe, you have to trust me on this one. It is super savoury and has a kick of chilli but not overly spicy if used sparingly.
I love to use it in pasta sauces as it adds such a unique and delicious flavour note. It really is an amazing secret weapon to have in your fridge. Pop a spoonful into a tomato sauce, throw some into some stir fried or roasted veges, the possibilities are endless!
Most specialty grocery stores should have nduja, just google it in your area. If you really can't find it you could blend some chorizo.
Main Ingredients
Nduja - The one I find here is by Callipo and it's really delicious. Try and find one from Italy in a jar if you can.
Cream - I use single or light cream for a creamy sauce as the parmesan thickens it up quite a lot. If you want to use heavy cream you might need to thin it out more with some starchy pasta water.
Fresh lemon Juice - A squeeze of lemon juice really is key to balancing this out. It won't curdle the sauce if you keep your heat low and mix it in quickly. I love using a flat whisk to do this.
Parmesan cheese - It is best to finely grate it yourself with a microplane or the star side of a box grater. Pre grated cheese has additives that are not ideal for melting nicely.
Flat leaf parsley - I love using fresh herbs to finish a dish. This is optional but it does really boost the recipe.
How to make this recipe
The full method and a short tutorial video is in the recipe card below.
ONE: Get your pasta cooking in a large pot of salted water. On a medium heat in a large pan melt the butter and when bubbling add the nduja paste and whisk in really well.
TWO: Add the cream and whisk again, it will look a bit strange at first but it will come together. Lower to a medium low heat (or low) if you need, when the cream is added it should only be a gentle bubble.
THREE: Add the lemon juice and sugar and whisk in really quickly.
FOUR: The sauce should be looking nice and emulsified now. Remember to keep the heat low.
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FIVE: Add the finely grated parmesan in a few lots, letting it melt into the sauce between each addition.
SIX: Add a splash of pasta cooking water (depends how thick your sauce is) anything from a few tablespoons to ¼ cup. Whisk again.
SEVEN: Add your cooked pasta straight in to the sauce, give it a good toss. Taste for seasoning, I like to add a lot of black pepper.
EIGHT: Add in the Italian parsley and mix well before serving. I suggest serving with a simple side salad and some crusty bread for all that delicious sauce!
Expert tips
- If you are new to nduja and not sure about the flavour and spice (it has a little kick of chilli) then just add half then you can always stir in more at the end.
- Undercook your pasta! If using dried pasta, undercook it by a minute so it can finish cooking in the sauce and still be al dente. By letting pasta bubble away in the sauce you allow the pasta to take on flavor and it helps thicken the sauce too.
- Always reserve a cup of pasta water. A cream sauce can thicken up quickly so make sure you keep some pasta water on hand to thin as needed.
- Weigh your pasta portions! This is always one of my biggest tips. It ensures the perfect pasta to sauce ratio and literally takes less than a minute. I suggest 100 grams dried per person or 150 grams fresh per person. Don't have the heat too high. The sauce should only ever be at a really gentle simmer, this helps to ensure the cream won't split.
- Heat your bowls! I always have my pasta bowls in the oven on a really low heat while I cook. Pasta can get cold quickly so putting it into warmed bowls is key!
Why pasta water is your best friend!
Pasta water is a key ingredient in almost every sauce I make. The starch left behind in the water helps thicken sauces and allows them to cling beautifully to the pasta, it’s what creates that silky, restaurant-style finish.
I never drain pasta in a colander. Instead, I transfer it straight into the sauce using a spider, leaving the pot of pasta water ready to ladle in as needed. Pasta absorbs liquid quickly, so I always keep sauces a little looser than you think, it will thicken perfectly by the time it hits the table.
What pasta shape is best for this sauce?
I think the beauty of most of my sauces is that they mostly work with any shape! If you feel like making some pasta from scratch, whip up a batch of my easy homemade pasta dough. Cut it into homemade pappardelle, as pictured below. The other photos you can see I've used a dried rigatoni, just use whatever you like!
Common questions
Nduja is a spreadable sausage paste from Italy. It comes in a jar or vacuum packed. It's super savoury and has a slight chilli kick. Use it in pasta sauces, mixed into roast potatoes or spread on toast. It's an amazing secret weapon in the kitchen.
Heavy cream or whipping cream work well for creamy pasta sauces. They create a rich, silky sauce that doesn’t split. If you prefer a slightly lighter sauce, you can thin it with an extra splash of pasta water as it cooks.
The most common reason for this is your temperature being too high. You just want a really gentle simmer. Lower heat is best for control. When you add the cream in, give it a really good whisk to emulsify. Add the parmesan in a few lots, letting it gently melt in between each addition.
The sugar is definitely optional but it really balances the dish. The nduja is REALLY savoury, the lemon juice adds zing and I find just a little sugar rounds it all out. It's really not much.
I think the beauty of most of my sauces is that they mostly work with any shape! If you feel like making some pasta from scratch, whip up a batch of my easy homemade pasta dough. Cut it into homemade pappardelle, as pictured below. The other photos you can see I've used a dried rigatoni, just use whatever you like!
Want some other pasta sauces to try?
If loved this creamy nduja pasta then check out my Creamy Pasta Roundup for more inspiration! Here are some other ways to use up your nduja!
Did you make this recipe?
I would LOVE it if you could leave a review and star rating down below. Also please tag me on Instagram if you share a photo of the dish!
Recipe
Fast and delicious creamy nduja pasta sauce
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Ingredients
- Pasta of your choice I do 150g fresh per person or 100g dried
- 70 g butter
- 2 tbsp nduja paste
- ¾ cup cream
- 60 g parmesan finely grated
- 1 - 1.5 tbsp lemon juice depending on the level of your lemon love!
- 1 ½ tsp sugar
- 1 cup flat leaf parsley chopped
- Salt and pepper
Instructions
- Cook your pasta in a pot of well salted water (this sauce only takes a few minutes to bring together so judge the timing of cooking your pasta based on whether you are using fresh or dried).
- Melt the butter over medium heat
- When it is just starting to sizzle add the nduja and whisk into the butter, lower the heat if it's spitting and crackling too much.
- Add the cream and whisk well to combine. You want a gentle simmer this whole time, it shouldn't be boiling at any point.
- Add the lemon juice and sugar and stir to combine
- Add the parmesan in a few lots, whisking well in between to make sure it has melted into the sauce.
- Check for seasoning, it shouldn't need salt but a few cracks of black pepper will be perfect!
- Add your cooked pasta straight into the sauce and gently stir.
- Add the parsley and stir.
- I like to let the pasta gently bubble away in the sauce for a minute or two to thicken up.
- Serve with extra parmesan and a good crack of black pepper.
Video
Notes
- The more you make pasta the more you will get used to cooking it and the sauce simultaneously. I work out how long the pasta will take and how long the sauce will take then work out what needs to be started first. In this case I know my pappardelle will only take a couple of minutes to cook so I have a pot of boiling water going and add the pasta to it when I am adding the cream to the sauce. If you get the sauce done too quickly and the pasta isn't ready then just lower the heat right down until it's ready. If it thickens up too much then all you need is a splash of pasta water to loosen it.
- With most of my sauces I like to let the pasta bubble away in it to help thicken the sauce and coat the pasta. If you are using dried pasta then undercook it slightly so it doesn't overcook in the sauce.
- If you aren't sure about the nduja then you could start with 1 tbsp then taste the sauce at the end and whisk more in if you like.
Harriet Lai says
One of my absolute fave quick weeknight dinners that tastes so delicious!!
A FARNUM says
I really enjoyed this and it’s a wonderful spicy comfort food. I will say it’s incredibly rich. I would serve it with some kind of a protein like grilled chicken and some steamed vegetables to counter all the richness believe me, it’s delicious very flavorful.
Emilie Pullar says
So glad you enjoyed it! I love throwing some veges in, it's a great idea! 🙂
Irazema says
I’ve only foundthe nduja sauce not the paste. What brand do you get so I look for it and purchase please
Emilie Pullar says
Hi! It can be a little tricky to find. I like the Callipo one the best but anything in a jar that looks similar to that will be great.
Angelina says
So easy and so delicious! My family said it was better than going to a restaurant
Emilie Pullar says
Such high praise! Thanks so much for making it Angelina! 🙂
Michael Separ says
Excellent and simple. The njuda does most of the heavy lifting. The cream and lemon give it balance.
Emilie Pullar says
Haha so true, it really does all the work! Thanks so much for making it Michael! 🙂