This creamy ’nduja pasta comes together in just 15 minutes. The rich mascarpone sauce gets a fiery upgrade from spicy Calabrian sausage, creating an exciting pasta dish. If you’re looking for a simple yet impressive dinner, this one always hits the spot.
If you love spicy pasta, try my Linguine with Creamy ‘nduja sun-dried tomato sauce, Spicy Gochujang bacon pasta or this Spaghetti with spicy bolognese sauce.
Top 5 things to know before making this spicy pasta
- Perfect for busy weeknights, yet cozy enough for a relaxed date night.
- Minimal prep, short ingredient list, and a big flavor payoff.
- Super versatile – add spinach, sun-dried tomatoes, or use your favorite pasta shape.
- Creamy, hearty, and ready in no time.
- Just the right amount of heat. Spicy, but not overwhelming. Adjust easily by using less ’nduja.
Watch the recipe video
Follow my step-by-step VIDEO or join me on YouTube to cook along.
Pronounced an-doo-yah, ’nduja is a spicy, spreadable pork salami from Calabria. It’s made with rich cuts of pork, paprika, and hot Calabrian chili peppers. The result is bold, smoky, and deeply flavorful – perfect for melting into sauces or spreading on bread.
You can usually find ’nduja in larger supermarkets, Italian specialty shops, or online.
Why this pasta works so well
This fiery pasta combines a few classic ingredients: Calabrian ’nduja, pasta, lots of garlic, lemon juice, and mascarpone. The bright acidity of the lemon balances the rich heat of the sausage, while mascarpone smooths everything out and adds a luxurious creaminess.
Paired with rigatoni or any pasta you love, this dish feels indulgent without being complicated.
Recipe tips
- Use any pasta you have on hand, short or long.
- Add vegetables like spinach, chopped sun-dried tomatoes, or roasted bell peppers.
- Serve with a leafy salad, roasted broccoli (my favorite side here), and crusty or garlic bread.
Pro tip
Let the mascarpone come to room temperature before adding it to the sauce. Stir it in over low heat to prevent curdling and keep the sauce silky smooth.
Storing tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently over medium heat with a splash of whole milk or cream to loosen the sauce. Because of the mascarpone, this pasta is not suitable for freezing.
Creamy ‘Nduja Pasta
Ingredients
- 14 ounces pasta - like rigatoni
- 1 tbsp unsalted butter
- 4 garlic cloves - minced
- 3.5 ounces nduja sausage
- ¾ cup mascarpone - at room temperature
- 2 tbsp parsley - chopped
- 2 tsp lemon juice
Instructions
- Bring a large pot filled with generously salted water to a boil. Add pasta and cook until al dente. Drain when ready, reserving ½ cup cooking water.
- Heat the butter in a large skillet, set over medium low. Add garlic and cook for 1 minute, until fragrant. Stir in 'nduja sausage, then add mascarpone. Stir until fully incorporated.
- Stir in chopped parsley and lemon juice. Toss in pasta and add a splash of the cooking water. Stir until glossy. Taste and add salt, if needed. Serve immediately. Enjoy!
Video
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