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    Home » Recipes » Pasta

    Orecchiette with 'Nduja Sugo

    Published: Jun 16, 2022, Last updated: Jun 16, 2022 by Emily This post may contain affiliate links.

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    Orecchiette pasta served in a spicy and creamy Nduja sugo made with shallot, cured Calabrian sausage, tomato and mascarpone. It's quick and easy and addictively delicious. Serve with some crusty bread and a glass of vino.

    Orecchiette pasta with a creamy tomato sauce in a rustic ceramic bowl topped with cheese

    'Nduja is a spreadable spicy salami from Calabria. It's become increasingly popular and easier to find outside of Italy in recent years and it's such a delicious ingredient to use.

    Because it's cured you don't need to cook it first so it can be spread on crackers or bread as a snack or antipasto, it can be used as a pizza topping like in our Nduja Pizza with Burrata, crumbled over appetizers like our Burrata with Crispy 'Nduja & Gremolata recipe or stirred into pasta sauces to make an incredible Nduja Sugo.

    This recipe is super quick and easy, spicy but creamy and ready in under half an hour.

    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

    Ingredients

    See the photo below that shows you everything you need to make Orecchiette with 'Nduja Sugo plus some notes on ingredients.

    An overhead shot of all the ingredients you need to make orecchiette with Nduja sugo
    • Orecchiette pasta - if you don't have orecchiette you can use any shape you like.
    • Shallot - finely sliced, it's more delicate in flavour than onion.
    • 'Nduja - a spicy cured spreadable sausage from Calabria. You will find it in Italian food stores or online.
    • Passata - aka tomato puree in the US. The two brands I love and use regularly are Mutti and Cirio. Make sure that the passata you buy is good quality, it makes a big difference.
    • Mascarpone - this really helps to mellow out the spicy 'Nduja heat. You can also use a splash of heavy cream (double cream UK).

    Step by step photos

    Step 1) Finely slice the shallot and add it to a large frying pan or skillet with 1-2 tablespoons of olive oil. Saute it on a medium-low heat for 1-2 minutes until soft but not browned (photo 1).

    Four photos in a collage showing how to fry shallots, Nduja and tomato passata to make a sauce

    Step 2) Next, add the ‘Nduja and break it up with the side of a wooden spoon until it melts. Saute it with the shallot for around 1 minute then add the tomato passata (tomato puree US) (photos 2-4).

    Step 3) Add the pasta to the boiling water and cook until al dente, orecchiette tends to take a little longer than other short shapes so check your packet instructions.

    Four photos in a collage showing how to make a creamy Nduja pasta sauce with orecchiette.

    Step 4) Simmer the sauce for 10 minutes then add the mascarpone. Simmer for another 1-2 minutes then add the cooked pasta and Parmigiano Reggiano and stir until thoroughly coated, serv (photos 5-8).

    Recipe tips and FAQs

    • Adjust the Nduja to taste - you can add more or less Nduja according to your taste and how hot you like it. Try it on a cracker or bread before using as all brands vary.
    • Mascarpone substitute - you can use heavy cream (double cream UK) instead. You can leave the cream out altogether if you want but the sauce will taste hotter.
    What is Nduja?

    Nduja is a spicy spreadable cured sausage made from pork and Calabrian chillies. Since it's cured it does not need to be cooked first and can be spread on crackers, and bread, used as a pizza topping and stirred into sauces.

    How spicy is Nduja?

    Nduja will vary in heat depending on the brand, some will be much hotter than others. I usually find that a heaped tablespoon-sized amount is enough for a pasta sauce to serve 4 to 6. You can easily adjust the amount to your own preference.

    Can I make this in advance?

    You can prepare the sauce 1-2 days in advance and store it in the fridge. Reheat it in a pan while you cook the pasta (you may need to add a little pasta water to loosen the sauce).

    A close up of a fork picking up some orecchiette with a cream tomato Nduja sauce from a bowl

    More recipes with 'Nduja

    • Shrimp Spaghetti with 'Nduja and Lemon
    • Creamy 'Nduja Pasta with Baby Spinach
    • Burrata with Crispy 'Nduja & Gremolata
    • Gnocchi with tomato and 'Nduja

    If you’ve tried this Orecchiette with 'Nduja Sugo or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW US on FACEBOOK, INSTAGRAM and PINTEREST or sign up to our NEWSLETTER to see more of our delicious food.

    Step By Step Photos AboveMost of our recipes come with step by step photos, helpful tips and tricks to make it perfectly first time and even video!
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    A close up of orecchiette pasta with Nduja sugo in a bowl.
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    5 from 1 vote

    Orecchiette with ‘Nduja Sugo

    Orecchiette pasta in a creamy and spicy 'Nduja sugo. This recipe is super quick and easy to make yet is addictively delicious.
    Course pasta
    Cuisine Italian
    Prep Time 5 minutes
    Cook Time 20 minutes
    Total Time 25 minutes
    Servings 4 servings
    Calories 542kcal
    Author Emily Kemp

    Ingredients

    • 3 cups Orecchiette (400g)
    • 1 ½ cups tomato passata (tomato puree US) (400g)
    • 1 shallot
    • 2 tablespoons mascarpone
    • 1 heaped tablespoon Nduja
    • ¼ cup Parmigiano Reggiano (15g)
    • 1-2 tablespoons olive oil

    Instructions

    • Bring a large pot of water to a boil and salt it well.
    • Meanwhile, finely slice the shallot and add it to a large frying pan or skillet with 1-2 tablespoons of olive oil. Saute it on a medium-low heat for 1-2 minutes until soft but not browned.
    • Next, add the ‘Nduja and break it up with the side of a wooden spoon until it melts. Saute it with the shallot for around 1 minute then add the tomato passata (tomato puree US).
    • Add the pasta to the boiling water and cook until al dente, orecchiette tends to take a little longer than other short shapes so check your packet instructions.
    • Simmer the sauce for 10 minutes then add the mascarpone. Simmer for another 1-2 minutes then add the cooked pasta and Parmigiano Reggiano and stir until thoroughly coated, serve.

    Notes

    • Adjust the Nduja to taste - you can add more or less Nduja according to your taste and how hot you like it. Try it on a cracker or bread before using as all brands vary.
    • Mascarpone substitute - you can use heavy cream (double cream UK) instead. You can leave the cream out altogether if you want but the sauce will taste hotter.
    • Prepare in advance - you can prepare the sauce 1-2 days in advance and reheat it in a pan while the pasta is cooking (you may need to add a splash of pasta water to the sauce to loosen it).
    • Leftovers & storage - leftovers will keep well in the fridge for 1-2 days and can be eaten cold or reheated.

    Nutrition

    Calories: 542kcal | Carbohydrates: 85g | Protein: 18g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 22mg | Sodium: 198mg | Potassium: 689mg | Fiber: 5g | Sugar: 8g | Vitamin A: 788IU | Vitamin C: 12mg | Calcium: 137mg | Iron: 3mg
    Helpful Info for All Recipes
    • 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 Cirio or Mutti brands 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.
    Did you try this recipe?Mention @insidetherustickitchen or tag #insidetherustickitchen! We'd love you see what you're getting up to in the kitchen!

    More Italian pasta recipes you might like

    • Creamy 'Nduja Pasta with Baby Spinach
    • Pizzoccheri Pasta with Potatoes and Cabbage
    • Easy Zucchini Pesto Pasta (Fresh and Delicious)
    • Easy Tuna Pasta with Tomatoes and Capers

    More Italian Pasta Recipes

    • Creamy Tomato Pasta with Italian Sausage
    • Butternut Squash Ravioli with Sage and Brown Butter Sauce
    • Tortellini alla Panna
    • Homemade Tonnarelli Pasta (Spaghetti alla Chitarra)

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