This easy nduja pasta is bold, spicy and on the table in just 30 minutes—perfect for busy evenings when you want something simple yet satisfying!
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Smoky, spicy nduja—a soft, spreadable salami from Calabria—melts beautifully into a simple tomato sauce with garlic and red onion, creating a pasta dish that feels far fancier than it is.
You'll also love my Cajun chicken pasta and chicken arrabbiata pasta.
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✔️ Why You’ll Love This Recipe
- Quick & easy – ready in under 30 minutes.
- Simple store-cupboard ingredients – no fancy extras needed.
- Packed with flavour – spicy, smoky and deeply savoury.
🛒 Ingredient Notes
Here's what you’ll need for this spicy nduja pasta recipe:
Pasta – I've used spaghetti but penne, rigatoni or fusilli work well too.
Nduja – a spicy, soft Italian salami that melts into the sauce for big flavour.
Garlic – fresh cloves, finely chopped or crushed.
Red onion – finely diced for sweetness and texture.
Tomato purée – adds depth and richness.
Chopped tomatoes – the base of the sauce.
Sugar – balances the acidity of the tomatoes.
Salt & black pepper – for seasoning.
Optional add-ins: a splash of cream, fresh basil, or parmesan for serving.
🔪 How to Make Nduja Pasta
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
- One: Heat the oil in a pan and cook the red onion and garlic over a medium heat until for 3-4 minutes. Meanwhile bring a pan of salted water to the boil and cook the spaghetti to al dente. Reserve a cup of pasta cooking water, drain the pasta and set aside.
- Two: Add the nduja sausage to the red onion and garlic and stir for 2 minutes.
- Three: Add the chopped tomatoes, tomato puree, red wine vinegar, sugar, salt and pepper and simmer for 10-12 minutes.
- Four: Stir in the cooked spaghetti and as much reserved pasta cooking water as needed to make a glossy sauce.
Top Tips
- Use a little pasta water to loosen the sauce and help it cling to the pasta.
- For a creamy twist, stir through a splash of double cream at the end.
🍽️ Serving Suggestions
Serve your nduja pasta with:
- A simple green side salad with lemon dressing.
- Garlic bread or focaccia.
- Roasted tenderstem broccoli for colour and crunch.
📖 Variations
- Creamy nduja pasta – add a splash of double cream for a velvety sauce.
- Add veggies – try spinach, courgettes, or roasted peppers.
- Make it meaty – stir in crispy pancetta or shredded roast chicken.
🥡 Storage
Store any leftover pasta in an airtight container in the fridge for up to 2 days. Reheat gently on the hob with a splash of water. Not suitable for freezing.
❓ Frequently Asked Questions
Nduja is a spicy, spreadable pork salami from Calabria, Italy. It’s known for its fiery kick and soft texture, which melts into sauces beautifully.
Most large UK supermarkets now stock nduja in the chilled meats section or with continental deli items. It’s also available online.
Nduja has a medium spice level. If you're sensitive to heat, start with a smaller amount and adjust to taste.
More Pasta Recipes
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Recipe
Easy Nduja Pasta
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Ingredients
- 350 g Spaghetti
- 1 tablespoon Olive Oil
- 1 Red Onion peeled and chopped
- 2 Garlic Cloves peeled and chopped
- 50 g Nduja
- 2 tablespoon Boiling Water
- 400 g Chopped Tomatoes
- 1 tablespoon Tomato Puree
- 1 teaspoon Red Wine Vinegar
- ½ teaspoon Sugar
- 1 teaspoon Salt
- ¼ teaspoon Black Pepper
Instructions
- Bring a pan of salted water to the boil and cook the pasta until al dente. Reserve a cup of pasta cooking water, drain and set aside.350 g Spaghetti
- Meanwhile, heat the oil in a frying pan and cook the red onion and garlic until soft - about 3-4 minutes.1 tablespoon Olive Oil, 1 Red Onion, 2 Garlic Cloves
- Add the Nduja paste and boiling water and cook for 2 minutes.50 g Nduja, 2 tablespoon Boiling Water
- Mix in the chopped tomatoes, tomato puree, red wine vinegar, sugar, salt and pepper. Simmer for 10-12 minutes.400 g Chopped Tomatoes, 1 tablespoon Tomato Puree, 1 teaspoon Red Wine Vinegar, ½ teaspoon Sugar, 1 teaspoon Salt, ¼ teaspoon Black Pepper
- Add the pasta and enough reserved pasta cooking water until the sauce becomes glossy. Serve with grated Parmesan and chopped basil and parsley.
Beth Sachs
Easy and tasty!