The most delicious Creamy 'Nduja Pasta Sauce made with cherry tomatoes, white wine, spicy 'Nduja salami and a splash of cream. This pasta is addictively delicious and super quick and easy to make. Serve with lots of crusty bread for mopping up the sauce!
'Nduja is a spreadable, soft and spicy salame from Calabria. It can be used in so many ways from spreading on crostini, made into appetisers like our Burrata with Crispy 'Nduja & Gremolata, sprinkled on pizza and added to pasta sauce.
Because of its fiery heat, we've added a little cream to this pasta sauce and it is SO comforting and delicious (like can't put your fork down delicious) and it couldn't be easier to make.
It's perfect for a busy weeknight when you want something extra delicious but don't have much time or for a cosy and relaxing night in with a glass of red wine. Make sure to serve it with some crusty bread to mop up all that delicious sauce (fare la scarpetta).
See the recipe below including notes on ingredients, step by step photos, tips, variations and a video tutorial. For the full printable recipe scroll to the bottom or click the recipe link below
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Ingredients - what you need
See the photo below that shows you everything you need to make this recipe plus some important tips on ingredients!
- 'Nduja - you'll be able to buy this in Italian food store or larger supermarkets. If possible use 'Nduja that resembles a soft salame (photographed above) instead of jarred stuff which has a saucy consistency I don't find tastes as nice.
- White wine - use an Italian white wine such as Pinot Grigio, Vermentino, Grecco di Tuffo or Pecorino.
- Cherry tomatoes - buy good quality tomatoes.
- Shallot - shallots are sweet and mild, if you don't have one then you can use a finely sliced small red onion.
- Garlic - use a garlic clove and not powder.
- Spinach - this adds freshness and a pop of colour, you could also use arugula (rocket).
- Cream - use full-fat heavy cream (known as double cream in the UK) for best flavour.
Step by step photos and recipe instructions
Preperation tips!
- Bring water to a boil - bring a large pot of salted water to a boil so it's ready for when you need to add the pasta.
- Get your ingredients ready - prepare you ingredients before starting (cut tomatoes in half, finely slice the shallot and crush the garlic).
- Step 1 -Saute the shallots until soft then add the 'Nduja, garlic and tomatoes. You want to saute the tomatoes until they are soft and release their juices. Once you're at this stage add the pasta to the boiling water to cook. (photos 1-4).
- Step 2 - Add the wine and reduce it by half - this adds a lot of flavour but you need to cook down that strong alcohol flavour (photo 5).
- Step 3 - Next, add the cream and pasta water, let it simmer until the sauce turns from a pale orange to a deeper orange colour (photos 6 & 7).
- Step 4 - When your pasta is al dente, add it to the sauce with the spinach and stir until the spinach has wilted. Turn off the heat, add some parmesan, stir and serve (photo 8).
Top tips and recipe FAQs
- Prepare your ingredients in advance - it's much easier to follow a recipe when all the ingredients have been prepped. Thankfully this is super easy, simply cut the tomatoes in half, slice the shallot and crush the garlic.
- Adjust the ingredients as desired - want a spicier kick? add more 'Nduja or add more cream for a mellower, creamy flavour.
- Make it alcohol free - if you don't want to use wine you can leave it out and replace it with more pasta water but it really adds a delicious flavour so I recommend using it.
The sauce will keep well in the fridge for around 2 days. You can eat leftover pasta cold once cooked or you can reheat it on the stove. You'll need to add a splash of water to loosen it.
I don't recommend freezing as the sauce can lose its creamy, smooth texture. You can however freeze 'Nduja to use when you need it.
More delicious pasta recipes to try
- Pasta al Limone (Creamy Lemon Pasta)
- Cavatelli and Broccoli Pasta
- Authentic Bolognese Sauce (Ragu alla Bolongese)
- Pasta Alla Norma (Eggplant Pasta)
- Penne all'Arrabbiata: Spicy Italian Tomato Pasta
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📖 Recipe
Creamy ‘Nduja Pasta Sauce with Baby Spinach
Ingredients
- 1 lb dried or fresh pasta (450g)
- 2 cups cherry tomatoes cut in half (350g)
- 1 clove garlic crushed
- 1 shallot finely sliced
- ⅓ cup dry white wine (80ml)
- ½ cup heavy cream (110ml)
- ½ cup reserved pasta water
- 1.4 oz ‘Nduja (2 tablespoons/40g)
- 2 large handfuls baby spinach
- 1-2 tablespoon olive oil
- 2-3 tablespoons grated parmesan
- Salt to season
Instructions
- Get all of your ingredients prepared (slice cherry tomatoes in half, finely slice the shallot and crush the garlic).
- Bring a large pot of salted water to a boil. Add the pasta to the water at step 5.
- Add 1-2 tablespoon of olive oil to a large pan and add the shallot. Saute on a medium heat until softened.
- Next, add the cherry tomatoes, ‘Nduja and garlic. Saute until the tomatoes soften and start to break down (help them along by crushing them slightly with the side of a wooden spoon or spatula).
- Add the pasta to the salted boiling water and cook until al dente (around 8 minutes for dried pasta).
- Once softened, add the white wine and reduce it by half. Add ½ cup pasta water and the cream and a pinch of salt then simmer for around 5 minutes.
- Add the cooked pasta to the sauce with the baby spinach and stir until the spinach has wilted. Add the parmesan and stir to combine. Serve with more parmesan on top.
Notes
- Prepare your ingredients in advance - it's much easier to follow a recipe when all the ingredients have been prepped. Thankfully this is super easy, simply cut the tomatoes in half, slice the shallot and crush the garlic.
- Adjust the ingredients as desired - want a spicier kick? add more 'Nduja or add more cream for a mellower, creamy flavour.
- Make it alcohol free - if you don't want to use wine you can leave it out and replace it with more pasta water but it really adds a delicious flavour so I recommend using it.
- Leftovers & storage - heat up leftovers in a pan with a splash of water to loosen, the pasta can also be eaten cold and will last up to 2-3 days in the fridge.
Nutrition
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use this brand for the best results and flavour
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan (convection) oven
- Find out more about how nutrition is calculated.
- Check out our must have Italian Pantry Staples.
- You can also find all our Essential Kitchen Tools for Italian Cooking.
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