If you’re looking to elevate your dinner game, this spicy Italian pasta is a must-try.
The secret weapon is nduja, a spreadable sausage paste that adds a rich, spicy kick.
This dish blends the boldness of nduja with the creaminess of egg, Parmesan, and a splash of lemon juice for a perfect balance of flavour.
It’s a comforting meal that’s surprisingly simple to prepare, making it ideal for both weeknight dinners and special occasions.
Tips for the perfect nduja pasta
- Toss, Don’t Stir: When combining the pasta with the nduja sauce, toss it gently to coat the pasta evenly. Stirring too vigorously can break the pasta.
- Adjust the Spice: Adjust the amount of nduja to your spice tolerance. If you’re not a fan of too much heat, reduce the nduja and mix with regular sausage.
- Don’t Overheat the Nduja: Cook the nduja on medium heat. Overheating can cause the fats to separate, making the sauce greasy instead of creamy.
- Cook Pasta Al Dente: Boil the pasta until just al dente. It will continue to cook when tossed with the sauce, so this prevents it from becoming mushy.
- Reserve Pasta Water: Before draining the pasta, save some of the starchy pasta water. It’s perfect for loosening up the sauce and helping it cling to the pasta.
Spicy Nduja Sausage Pasta
Servings
4
servingsPrep time
10
minutesCooking time
15
minutesIngredients
400g spaghetti or your favourite pasta
100g nduja sausage paste
1 regular sausage (optional, for milder spice)
2 large eggs
1 cup grated Parmesan cheese
1 lemon, zested and juiced
2 tbsp olive oil
1/2 brown onion, finely diced
2 cloves garlic, minced
Salt and black pepper, to taste
Parmesan cheese, to serve
Directions
- Cook the pasta until al dente. Before draining, reserve 1 cup of the pasta water.
- In a small bowl, whisk the eggs with half of the grated Parmesan cheese and set aside.
- As the pasta cooks, heat oil in a large skillet over medium heat. For a milder flavour, remove the casing from the sausage, cook it in the skillet, and break it apart with a spoon until browned. Stir in the nduja and cook for 2-3 minutes until it melts into the oil, forming a rich, spicy sauce.
- Add the garlic and onion and cook until fragrant, about 1 minute. Add the lemon zest and juice, stirring to combine.
- Turn off the heat, then pour the egg and Parmesan mixture into the skillet, mixing it with the sauce.
- Add the cooked pasta to the skillet, tossing to coat it evenly. If the pasta seems dry, gradually add some reserved pasta water to loosen the sauce. The heat from the pasta will gently cook the eggs, creating a creamy texture.
- Serve and enjoy!
