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Pasta con nduja

Pasta with spicy Calabrian sausage


  • 400g 14 oz fileja or other pasta of your choice

For the sauce:

  • 1 small red onion peeled and choped
  • 200g 7 oz nduja broken into chunks
  • 400g 14 oz small cherry tomatoes cut in half, or passata or canned peeled tomatoes
  • A few basil leaves torn into pieces by hand if large
  • Olive oil
  • salt

To finish the dish:

  • freshly grated caciocavallo or pecorino romano


  • Gently sauté the chopped onion in olive oil until soft and translucent. 
  • Add the nduja and let it melt. Then add the tomatoes along with the basil and a good pinch of salt. Let simmer gently for 15 minutes or so, until the tomatoes have melted into a sauce, stirring from time to time. 
  • While the sauce is simmering, bring well-salted water to a boil and cook the pasta al dente
  • Drain the pasta (but not too well) and add it to the sauce. Mix well, still over very gentle heat. 
  • Serve right away, with cheese for those who want it.