Creamy Nduja Pasta
Recipe for quick and simple pasta with nduja, fresh tomatoes and cream.
Servings 4 people
Ingredients
- 500 g pasta
- 300 g cherry tomatoes, halved
- 80 g fresh spinach
- 1 handful fresh basil leaves
- 1 onion, finely chopped
- 3 cloves garlic, grated or crushed
- 4 tbsp nduja – taste as you go, and if you want it spicier add a couple more tbsp
- 3 tbsp tomato purée
- 250 ml whipping cream (38% fat) or cooking cream
- 150 ml white wine (or stock)
- 120 g Parmesan, finely grated
- Salt and pepper
- Oil
- A little pasta water, if needed
Instructions
- Heat the oil in a saucepan or frying pan and sauté the onion for a couple of minutes.
- Add the tomatoes and garlic and cook for a further 3-4 minutes.
- Add the tomato purée and nduja, stir to combine and heat through for about a minute.
- Pour in the white wine and let it reduce slightly, then add the cream and Parmesan and let the sauce simmer over a low heat while the pasta cooks.Cook the pasta according to the packet instructions. Reserve a little of the pasta water to adjust the consistency if needed.
- A couple of minutes before the pasta is done, stir the spinach and basil leaves into the sauce. Season to taste with salt and pepper, and add more nduja if you would like the sauce spicier.*If you use stock instead of white wine, I recommend finishing the sauce with a little lemon, to taste.
- Lift the pasta straight from the cooking water into the sauce and toss well. The little water that clings to the pasta makes it easier to bring everything together.
- Serve the nduja pasta topped with some finely chopped fresh herbs and, if you like, a sprinkling of Parmesan and freshly ground pepper.