This spicy nduja pasta is so simple to make but has so much flavour! Wilt your favourite greens into the sauce and serve with those herby breadcrumbs for a complete meal.
Spicy nduja pasta is where it's at on these chilly January days. This recipe is rich and warming which is exactly what I need at the moment.
While I've created many pasta recipes in my time this is my first one using nduja and it works so perfectly. As much as I love a creamy pasta, sometimes you need a bit of spice much like this spicy pasta with harissa and aubergine or prawn pasta with spicy tomato sauce and so nduja pasta seemed like the perfect next step.
In case you're not familiar, nduja is a spicy pork sausage which is soft and spreadable rather than firm like a chorizo. It's perfect for a pasta dish like this as it cooks down and become the sauce for the pasta for maximum flavour.
Ingredients
- Pasta - I went for spirali here as it's one of our favourites but really any short or long cut would work
- Anchovy Fillets - I promise they're just there to add an extra hit of umami but you can leave them out if you prefer
- Nduja - This should be soft and spreadable
- Greens - I used cavolo nero (Tuscan kale) but spinach or regular kale would also work
- Olive Oil
- Parmesan
- Panko Breadcrumbs - Panko is great for extra crispiness and a quick fix but you're welcome to make your own breadcrumbs if you prefer
- Thyme
- Salt
See recipe card for quantities.
Instructions
Bring a large pot of water to the boil and add the pasta, cook according to packet instructions.
Heat some olive oil in a small frying pan and add the panko and thyme leaves. Cook for a few minutes
Heat the olive oil in a large skillet and add the nduja and anchovy fillets.
Cook until the anchovy fillets have melted and the oil is red from the sausage.
Add the greens to the pan and cook for another couple of minutes.
Add the pasta and a little pasta water to the pot with the parmesan and toss everything together. Served sprinkled with the breadcrumbs.
Hint: Don't forget to reserve a little pasta water before draining the pasta, it helps to make the sauce stick to the pasta thanks to the added starch.
Substitutions
- Greens - I like to use cavolo nero but you could really add any vegetable you like to this. Broccoli would also be really tasty.
- Gluten Free - use your favourite gluten free pasta for this recipe
Variations
- Spicy - the nduja is already pretty spicy but if you want it even hotter then add a sprinkle of chilli flakes with the sausage
- Herbs - I think thyme works really well with the breadcrumbs but you could also use rosemary or another herbs of your choice
In the mood for something a bit creamier? Try this butternut squash pasta sauce instead!
Storage
Store the leftover in sealed containers in the fridge for up to 4 days. You can reheat in the microwave for a couple of minutes.
For another pasta recipe that stores well and is great for meal prep try out this creamy mushroom pasta bake!
FAQ
Nduja is made from pork, Calabrian chillis and salt.
Yes, although I do cook it in this recipe you can eat nduja cold as it is a cured sausage.
Want more? Try these other pasta recipes!
- Smoked Salmon Pasta with Asparagus
- Lemon Ricotta Pasta with Broccoli & Roasted Garlic
- Aubergine Pasta Bake with Balsamic Tomato Sauce
- Creamy Mushroom Pasta with Thyme
- Garlic Parmesan Chicken Pasta Salad
- Cajun Chicken Orzo
- Halloumi Pasta with Tahini Dressing
- Orzo Risotto with Mascarpone
- Sausage Gnocchi with Creamy Tomato Sauce
Recipe
Nduja Pasta with Wilted Greens & Herby Breadcrumbs
Ingredients
- 1 lb/500g Pasta
- 2 Anchovy Fillets from a jar
- 3 oz/85g Nduja Paste
- 7 oz/200g Cavolo Nero/Tuscan Kale stems removed and leaves chopped
- 4 tablespoon Olive Oil
- 2 oz/60g Parmesan finely grated
- 2 oz/60g Panko Breadcrumbs
- 2 sprigs Thyme
- Salt to taste
Instructions
- Heat a drizzle of olive oil in a small frying pan over a medium heat. Add the panko and the thyme leaves and cook for a couple of minutes until browned. Set aside until ready to serve. Bring a large pot of well salted water to a boil. Cook the pasta according to packet instructions.
- While the pasta cooks put the olive oil in a large pot over a medium heat. When it's heated add the anchovy fillets and nduja paste. Cook for a couple of minutes until the anchovies have melted and the oil is red from the sausage. Add the chopped cavolo nero and cook for another couple of minutes.
- Reserve a ladleful of pasta water then drain the pasta and add to the pot with the nduja. Add the pasta water and toss everything together for a couple of minutes. Add the cheese and toss again. Serve with the breadcrumbs for topped and extra cheese if desired.
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kushigalu says
This pasta recipe is so flavorful and delicious. Thanks for sharing
Sonal says
This is a family fav and everytime I make it, family can’t have enough of it… this is fab dish!
Dana says
I love this pasta recipe SO much. It's so simple but so flavorful. Those breadcrumbs are such a great addition!