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Nduja Pasta Recipe

This tomato sauce-based pasta recipe is made with a spreadable meat sausage, nduja to enhance its flavor.
Course pasta
Cuisine Italian
Keyword basil, fermeneted, ground pork, nduja, pasta, pork sausage, rigatoni, tomato, tomato sauce
Prep Time 5 minutes
Cook Time 40 minutes
Servings 4


  • ¼ cup extra-virgin olive oil
  • 3 medium shallots, sliced
  • 2 cloves garlic, chopped
  • 2 tablespoons tomato paste
  • 1 (28-ounce) can whole peeled tomatoes, crushed by hand
  • 3 ounces nduja
  • Kosher salt, as needed
  • ¾ pound tubular pasta, (rigatoni, ziti, penne or Pipe Rigate)
  • ½ cup Parmesan, plus additional for serving
  • 2 tablespoons chiffonade basil


  • Heat a medium saucepan over heat, add the oil and heat through. Add the shallot and sauté, stirring occasionally until the shallots are soft, about 5 minutes. Add the garlic and sauté until fragrant, about 30 seconds.
  • Stir in the tomato paste followed by the peeled tomatoes. Simmer until the tomatoes start to break down, about 20 minutes.
  • Remove from heat and add to a blender. Blend until the tomatoes are smooth then return to the pot and simmer over medium-low heat for about an additional 15 minutes.
  • Then add the nduja, stirring with a wooden spoon and breaking up any large pieces until dissolved into the sauce. Season to taste with salt.
  • Bring a large pot of salted water to a boil over medium high heat. Pour in the pasta and cook, stirring occasionally, until al dente, about 8 to 10 minutes. Reserve 1 cup of the cooking liquid then drain the pasta and return to the pot.
  • Stir ½ cup of the pasta cooking water into the sauce followed by the Parmesan cheese.
  • Ladle the sauce over the pasta, adding more pasta cooking water if needed.
  • Serve immediately topped with basil and additional Parmesan cheese.