I just made the most incredible Calabrian dish, and I had to share! It’s this creamy nduja pasta.
Nduja is a spicy, spreadable salami. Combined with sweet cherry tomatoes, baby spinach, and the luxurious cream sauce, it’s an irresistible combo.
I love that it’s fancy enough for date night but easy enough for a weeknight.
You can treat yourself to this creamy pasta any time the mood strikes you!
Why You’ll Love This Creamy Nduja Pasta
Conversation Starter: Featuring the unique ingredient nduja, this pasta will spark curiosity and be the talk of the evening.
Quick Fix: You can have this dish on your table in 30 minutes or less. It’s perfect for busy weeknights or last-minute dinner plans.
Taste Sensation: Bold, smoky nduja melts into a velvety cream sauce with bright tomatoes, fresh spinach, and nutty Parmesan cheese. It’s an Italian masterpiece!
Recipe Flexibility: You can easily customize this dish to your liking. Try other pasta shapes, different veggies, or add another protein.
Ingredients
- Nduja Salami: This spicy, smoky, spreadable Italian salami infuses the sauce with a rich, complex flavor.
- Pasta: Choose your favorite shape, cooked al dente.
- Shallot and Garlic: Aromatics add a subtle sweetness and depth to the dish.
- Cherry Tomatoes and Baby Spinach: They’re fresh and flavorful to help cut through the richness.
- Dry White Wine: A splash of acidity and complexity balances the richness of the dish.
- Heavy Cream: The luscious, velvety base of the sauce.
- Lemon Juice: A squeeze livens up the sauce and keeps it from feeling too heavy.
- Granulated Sugar: A pinch of sweetness to balance the flavors.
- Parmesan Cheese: Freshly grated Parmesan melts into the sauce, making it even more delicious.
- Salt and Pepper: Essential seasonings elevate all the flavors.
- Fresh Parsley: A burst of freshness to finish things off.
How to Make Creamy Nduja Pasta
This dish tastes restaurant-worthy, and yet it’s so easy to make.
1. Cook the pasta. Cook the pasta according to package directions. Reserve 1 cup of the pasta water, then drain.
2. Saute aromatics and nduja. In a large skillet, heat olive oil over medium heat. Add the shallot and sauté until softened, 3-4 minutes. Add the garlic and ‘nduja. Cook for 1-2 minutes, breaking up the nduja with a spoon.
3. Add the tomatoes. Add the cherry tomatoes and cook until they start to soften.
4. Reduce with wine. Pour in the white wine. Simmer for 3-4 minutes until reduced by about half. Add 1/2 cup of the reserved pasta water. Simmer for 3-4 minutes.
5. Create the sauce. Reduce heat to low. Stir in the heavy cream, lemon juice, and sugar. Simmer gently for 2-3 minutes.
6. Add the cheese. Remove from heat and gradually mix in the grated Parmesan until melted. Season with salt and pepper to taste. Add more pasta water if needed.
7. Combine ingredients. Add the drained pasta and baby spinach to the sauce. Toss until combined.
8. Serve. Garnish with extra Parmesan and chopped parsley if desired. Serve immediately.
Tips for the Best Creamy Nduja Pasta
Elevate your pasta dinner with these tips:
- Quality is key. Opt for high-quality nduja that resembles a soft salami rather than jarred versions for better flavor.
- Pick the perfect pasta. Choose pasta shapes that hold onto the sauce well. Penne, fusilli, rigatoni, or pappardelle are my top recommendations.
- Spice it up or down. Adjust the amount of nduja based on your spice preference, starting with less and adding more if desired.
- Hold off on the spinach. This will help maintain its fresh color and texture.
- Try tasty variations. Customize this dish by adding other ingredients such as cooked prawns, burrata cheese, or grilled chicken.
How to Store
Leftovers make for a great lunch the next day! Here’s how to keep them fresh.
To Store: Place the cooled pasta in an air-tight container. Refrigerate for up to 3-4 days. Don’t freeze this recipe, as the consistency of the sauce won’t hold up.
To Reheat: Warm the pasta in a skillet over medium-low heat, adding a splash of water or milk to revive the sauce. Or, microwave in 30-second intervals, stirring between each, until heated through.
Creamy Nduja Pasta
8
servings10
minutes25
minutes388
kcalJazz up dinner with this creamy nduja pasta! With savory salami, spinach, tomatoes, and tender pasta in a velvety cream sauce, it’s just too good.
Ingredients
1 pound pasta of your choice
2 tablespoons olive oil
1 shallot, finely sliced
2 -3 cloves garlic, crushed
1/4 cup nduja salami
1 cup cherry tomatoes, halved
1/3 cup dry white wine
3/4 cup heavy cream
1 tablespoon lemon juice
1 1/2 teaspoon granulated sugar
3/4 cup grated Parmesan cheese
2 large handfuls baby spinach
Salt and pepper to taste
Chopped fresh parsley for garnish
Instructions
- Cook the pasta according to package directions until al dente. Reserve 1 cup of the pasta water before draining.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the shallot and sauté until softened, 3-4 minutes. Add the garlic and nduja. Cook for 1-2 minutes until the nduja melts, breaking it up with a spoon.
- Add the cherry tomatoes. Cook until they start to soften and release their juices, crushing them slightly with the back of a spoon.
- Pour in the white wine and simmer for 3-4 minutes until reduced by about half. Add 1/2 cup of the reserved pasta water and simmer for another 3-4 minutes.
- Reduce heat to low and stir in the heavy cream, lemon juice, and sugar. Simmer gently for 2-3 minutes until slightly thickened.
- Remove from heat and gradually mix in the grated Parmesan until melted and the sauce is smooth. Season with salt and pepper to taste. Add more pasta water as needed to reach the desired consistency.
- Add the drained pasta and baby spinach to the sauce. Toss until well coated and spinach is wilted.
- Garnish with extra Parmesan and chopped parsley if desired. Enjoy!
