Linguine with creamy ‘Nduja tomato sauce. This 20-minute dinner hits all the flavor spots. It’s spicy, funky and delicious. Fiery ‘Nduja salami is the star in this smooth tomato sauce made with sun-dried tomatoes and a splash of cream. Serve with plenty of parmesan and a big fresh side salad.
‘Nduja is a spreadable, soft and spicy salami from Calabria, that consists of pork meat, lard, Calabrian red chilli peppers and salt. It can be used in many ways, from spreading on bruschetta, swirling into risotto, topping a pizza to adding to pasta sauces. This spicy recipe is a great way to experiment with this funky sausage.
Because of its fiery heat, we’re adding a little cream and grated parmesan to the sauce. ‘Nduja will melt completely in the pasta sauce, so don’t expect to find any chunks.
The result is super comforting and delicious, like can’t-put-your-fork-down-delicious.
Let me guide you through the recipe with this step-by-step VIDEO.
It’s perfect for a busy weeknight, but luxurious enough for a cosy and relaxing night in. It involves very little prep work, but comes with a big flavor payoff. Make sure to serve it with plenty of parmesan and some crusty bread to mop up all that delicious sauce.
- ‘Nduja is a quite spicy salami, if you’d like to try it but you’re afraid your pasta will be too spicy, use just 50 g/2 oz for a milder taste. Use more for a spicy result, so you can really taste the ‘Nduja in all its delicious glory
- you can find ‘Nduja in a larger supermarket, in shops that specialize in Italian products or online
- add more veggies, like spinach or roasted bell peppers
- serve with a big side salad drizzled with olive oil and balsamic vinegar
Try These Next
- Spicy Rigatoni alla Vodka with Sun-Dried Tomatoes
- Spicy Tomato Shrimp Spaghetti
- Salmon all’Arrabbiata
Linguine with Creamy 'Nduja Tomato Sauce
- 400 g/14 oz linguine
- 3 tbsp olive oil
- 2 shallots finely chopped
- 4 garlic cloves minced
- 3 tbsp tomato paste
- 1 tsp each: salt black pepper, dried thyme
- 100 g/3.5 oz 'Nduja use 50 g/2 oz for a milder taste
- 1 tbsp lemon juice
- 50 g/2 oz sun-dried tomatoes without oil, finely chopped
- ¾ cup/180 ml cream 20% fat
- 30 g/1 oz grated Parmesan
- 2 tbsp chopped parsley
- Bring a large pot of generously salted water to a boil.
- Meanwhile, get all the prep done before you start making the sauce: finely chop the shallots and mince the garlic. Chop the sun-dried tomatoes and parsley.
- Add linguine to the boiling water and cook until al dente. Scoop up 1 cup cooking water, then drain.
- In the meantime, heat oil in a large skillet over medium-low. Add shallots and garlic, cook until soft and fragrant, about 3 minutes. Add tomato paste, cook for 2 minutes stirring constantly. Add salt, black pepper and thyme. Stir in 'Nduja, cook for 1 minute. Add lemon juice and sun-dried tomatoes.
- Add ½ cup cooking water, stir until smooth. Pour in cream and bring to a simmer. Then stir in Parmesan.
- Add parsley and linguine, toss to combine. If needed, add more pasta cooking water. Finish off with black pepper. Serve immediately.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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