This creamy nduja pasta sauce is quick to make but full of flavor. Nduja, a spreadable spicy sausage from Italy, melts into a rich base with cream, parmesan, and a squeeze of lemon for balance. It creates a silky, glossy sauce that’s perfect for an easy but impressive dinner.
Hi! This has quietly become a bit of a cult favorite on my blog, and it’s one I find myself making on repeat. It’s the kind of recipe I turn to when I want something really satisfying but don’t have the time or energy for anything complicated.
Nduja can be found at specialty grocery stores and it's really well worth hunting out. Once you have a jar then you can also check out my Tomato and Nduja Pasta or my Nduja Mac and Cheese is a personal favorite.
What is nduja?
Nduja is a spreadable pork sausage from the southern Italian region of Calabria. It has a deep red color and is usually sold in jars or vacuum packed. The flavor is rich and savory with a gentle chili heat, especially when used in small amounts.
I love using it in pasta sauces as it melts into the base and adds an incredible depth of flavor. It’s a great ingredient to keep in your fridge, just a spoonful can transform a tomato sauce or add richness to roasted or sautéed vegetables.
You can usually find nduja at specialty grocery stores or Italian delis. If you can’t find it, blending a soft chorizo can work as a substitute.
Main Ingredients
Nduja - The one I use is by Callipo and it’s excellent. Look for an Italian nduja in a jar if you can.
Cream - I use heavy cream for the best flavor and stability. It creates a rich sauce but is balanced out with pasta water and lemon so it doesn’t feel too heavy.
Fresh lemon Juice - A squeeze of lemon is key for balance. It won’t curdle the sauce as long as the heat is low and you mix it in quickly. A flat whisk works really well for this.
Parmesan cheese - Finely grate it yourself using a microplane or the star side of a box grater. Pre-grated cheese contains additives that stop it melting smoothly.
Flat leaf parsley - Optional, but it adds a fresh finish and lifts the richness of the sauce.
How to make creamy nduja pasta
The full method and a short tutorial video is in the recipe card below.
1. Get your pasta cooking in a pot of well salted water. In a large skillet over medium heat, melt the butter. When bubbling, add the nduja and whisk until fully incorporated.
TWO: Add the cream and whisk again. It may look slightly split at first but will come together. Lower the heat to medium-low so it stays at a gentle simmer.
THREE: Add the lemon juice (and sugar if using) and whisk quickly to combine.
FOUR: The sauce should now look smooth and emulsified. Keep the heat low.
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FIVE: Add the finely grated parmesan in 2-3 separate batches, letting it melt into the sauce between each addition.
SIX: Add a splash of pasta water to loosen the sauce as needed, anywhere from a few tablespoons to ¼ cup. Whisk to combine.
SEVEN: Add the cooked pasta straight into the sauce and toss well. Taste and adjust seasoning. Finish with freshly cracked black pepper.
EIGHT: Add the parsley and mix through. Serve immediately.
Expert tips
- Start with less nduja - If you’re unsure about the spice level, add half first and adjust at the end.
- Undercook your pasta - Cook it a minute shy of al dente so it can finish in the sauce. This helps it absorb flavor and thickens the sauce. Check out my pasta cooking guide for more tips.
- Keep the heat low - The sauce should only ever be at a gentle simmer. Too much heat can cause the cream to split.
- Always reserve some pasta water before draining - When mixed into the creamy sauce it helps it cling to the pasta. It's also handy to loosen if the sauce gets too thick.
Common questions
Heavy or whipping cream works best as it creates a smooth, stable sauce. You can loosen it with a splash of pasta water if needed.
This usually happens when the heat is too high or the lemon juice isn’t mixed in quickly enough. Keep the sauce at a gentle simmer and whisk the lemon in quickly to emulsify. If you’re unsure, you can add the lemon right at the end with the pasta to avoid any risk of splitting.
The sugar is optional but helps balance the richness and acidity. You can leave it out if you prefer.
This sauce works with most shapes. Short pasta like rigatoni holds the sauce well, while pappardelle is great if you’re making fresh pasta. Use whatever you have in the cupboard though.
Want some other pasta sauces to try?
If you loved this creamy nduja pasta, check out my Creamy Pasta Roundup for more inspiration. Here are a few other delicious 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
Creamy Nduja Pasta Sauce
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Ingredients
- 200 grams dried pasta (or 300 grams fresh)
- 70 grams butter
- 2 tablespoons nduja paste (start with 1 tbsp if unsure)
- ¾ cup cream
- 60 grams parmesan finely grated
- 1 - 1.5 tbsp lemon juice
- 1.5 tsp sugar
- 1 cup flat leaf parsley finely chopped
- Salt and pepper to taste
Instructions
- Cook your pasta in a pot of well salted water. This sauce comes together quickly, so time your pasta accordingly depending on whether you are using fresh or dried.
- Melt the butter in a large pan over medium heat.
- When it starts to sizzle, add the nduja and whisk into the butter until combined. Lower the heat if it’s spluttering too much.
- Add the cream and whisk to combine. Keep the heat at a very gentle simmer, it should never be boiling.
- Add the lemon juice and sugar (if using) and mix quickly to combine.
- Add the parmesan in 2-3 separate lots, whisking between each addition until melted and smooth.
- Taste for seasoning. It may not need salt, but add black pepper to taste.
- Add ¼ cup of pasta water, mix well and let it thicken for 1-2 minutes.
- Add the cooked pasta straight into the sauce and toss well to coat, let it gently bubble away for 1-2 minutes to thicken and coat the pasta.
- Stir through the parsley and serve immediately.
- The pasta should look nice and saucy in the pan, it will thicken and dry up quickly once off the heat.
- Serve with extra parmesan and a good crack of black pepper.
Video
Notes
Hi, I'm Emilie
I've spent years testing pasta doughs, sauces, and weeknight favorites so you don't have to. Everything on The Burnt Butter Table is designed to be simple, comforting, and unbelievably delicious.
Janie Miller says
I have been wanting to try njuda and boy am I glad this is the recipe I chose. It goes together quickly, it's easy and beyond delicious. It will be in our meal rotation from now on. Thank you so much for this wonderful recipe.
Emilie Pullar says
So happy you have found the joy of nduja Janie! Such an amazing ingredient, it makes everything so delicious!
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! 🙂