Creamy Nduja Pasta Sauce
A quick and creamy nduja pasta sauce made with spicy sausage paste, cream, parmesan, and lemon. It comes together in minutes and creates a silky, glossy sauce perfect for an easy weeknight dinner.
Servings: 2 people
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
Timing - This sauce comes together quickly, so it’s all about timing. Have your pasta water boiling and add the pasta when you add the cream. If the sauce is ready first, keep it on very low heat. If it thickens too much, loosen with a splash of pasta water.
Finish in the sauce - Let the pasta bubble in the sauce for a minute or two to thicken and coat. If using dried pasta, undercook it slightly so it finishes perfectly in the sauce.
Nduja - If you’re unsure about the spice level, start with 1 tablespoon and add more at the end to taste.
Lemon juice - Add over low heat and mix quickly. If you’re unsure, stir it through at the end with the pasta.
Parmesan - Finely grate your own for the smoothest sauce.
Consistency - Keep the sauce slightly looser than you think in the pan, it will thicken quickly once off the heat.