Orecchiette with ‘Nduja Sugo

5 from 1 vote

Orecchiette pasta in a creamy and spicy 'Nduja sugo. This recipe is super quick and easy to make yet is addictively delicious.

Prep Time5

Cook Time20

Total Time25

Course: pasta

Cuisine: Italian

Servings: servings

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.

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.