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5 from 39 votes

Fast and delicious creamy nduja pasta sauce

A quick and delicious creamy pasta sauce flavoured with nduja. The cream based sauce is flavoured with lemon juice, parmesan and parsley.
Prep Time5 minutes
Cook Time5 minutes
Course: Meat Sauces
Cuisine: Italian Inspired
Keyword: creamy nduja pasta, nduja pasta
Servings: 2 people
Author: Emilie Pullar

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

  1. 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.
  2. 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.
  3. 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.