If you’re unfamiliar with what 'nduja is, it’s a spicy, red sausage from Calabria, made with pork. It contains a high proportion of pork fat, so doesn’t need much additional oil to cook. Avoid cooking 'nduja over a high heat, as the chilli can burn and develop bitter flavours.
We’ve recommended using rigatoni pasta in the recipe above, but penne will also work well. The pieces of 'nduja collect inside the tubes and ridges, along with the sauce, evenly dispersing the flavour throughout the dish. Strozzapreti, would also suit this recipe as its twisted shape has plenty of ridges for the sauce and ingredients to cling to.
What to serve with 'nduja pasta
To cut through the richness of this 'nduja recipe, serve the pasta with a simple green salad dressed with lemon juice for balancing acidity and freshness. Bitter greens, such as rocket, also work well.
Crusty bread is useful for mopping up any remaining sauce, and a crisp, highly acidic white wine offers a refreshing contrast to the chilli and richness of the 'nduja.
Substituting 'nduja if you can't find it
There’s no exact substitute for 'nduja as it has a unique combination of soft pork fat, cured meat and chilli. For a similar blend of pork and spice, try mixing finely minced spicy chorizo with a little chilli paste.
If you need a plant-based alternative, you could use a spicy vegetarian sausage with a blend of tomato purée and extra chilli, but the end result won’t be as rich.
For more midweek Italian meal inspiration, try making a classic spaghetti alla bottarga, or an elevated version of the dish with prawns and lime. You could also try mixing 'nduja into tagliatelle ragù for a hearty meal.
