'Nduja definitely has a kick to it! If you're worried, you can reduce the amount in the recipe. Cut it in half, so use about 1 heaped tablespoon.

What can I use instead of 'nduja?

If you can't find 'nduja, you could use chorizo instead. Just chop it up into small pieces and cook it in the pan along with the garlic. The chorizo won't dissolve into the sauce, but it'll be delicious.

What type of pasta should I use?

I use fresh fettuccine in this recipe, but really, you could use whatever you like. Spaghetti, penne, rigatoni or even orzo would work well.

Can you freeze the sauce?

You sure can! I like to freeze it in zip-lock bags so I can flatten the sauce for easy storage. Then when you're ready to make the pasta, just defrost the sauce in the pan. If you flatten it out, it'll defrost super quickly.

Quick 'Nduja Pasta with Burrata

Name: Quick Spicy 'Nduja Pasta with Burrata
Prep time: 4 min
Cook time: 11 min
Total time: 15 min
Cuisine: italian
Ingredients: 400g/14oz pasta of your choice; 2 tablespoons salt; 3 tablespoons olive oil; 5 garlic cloves, crushed; 1 teaspoon salt; 50g/2oz ‘nduja; 2 x 400g/14oz tins of crushed or plum tomatoes (or passata/tomato puree); 1/2 cup grated parmesan; 1 ball of burrata or buffalo mozzarella; 1 tablespoon torn basil leaves; 2 tablespoons grated parmesan

Description

If you’re after a quick, impressive pasta dish, you’ve found it. This ‘nduja pasta is topped with creamy burrata and is utterly addictive. It uses mainly store cupboard ingredients and comes together in just 15 minutes.

Ingredients

Scale

For the ‘nduja pasta –

400g/14oz pasta of your choice
2 tablespoons salt
3 tablespoons olive oil
5 garlic cloves, crushed
1 teaspoon salt
50g/2oz ‘nduja
2 x 400g/14oz tins of crushed or plum tomatoes (or passata/tomato puree)
1/2 cup grated parmesan

To serve (optional) –

1 ball of burrata or buffalo mozzarella
1 tablespoon torn basil leaves
2 tablespoons grated parmesan

Cook Mode Prevent your screen from going dark

Instructions

Cook your pasta. Start by getting a big pot of well-salted water (add 2 tablespoons) over medium heat and bring to a boil. Add your pasta and cook until al dente (the pasta will be cooked with a little bite to it), according to the packet instructions.
Make the spicy ‘nduja sauce. Add 3 tablespoons of olive oil to a pan over medium heat, then add the crushed garlic and 1 teaspoon of salt. Cook, stirring, for 1 minute, until the garlic starts to soften. At this point, go in with the ‘nduja. You’re going to cook it down in garlicky oil to intensify the flavour. Using a large wooden spoon or spatula, press down on the ‘nduja, stirring it in the pan. The goal is for the ‘nduja to melt away into the oil. Once the ‘nduja has melted down, add the tinned tomatoes or passata/tomato puree. Simmer the sauce for 10 minutes, stirring occasionally, so that it reduces down and becomes thicker. By this point, your pasta should be ready to go.
Add the pasta. Transfer the cooked pasta directly into the pan with the sauce (no need to drain!) Add 1/2 cup of the pasta cooking water and 1/2 cup of grated parmesan. Toss the pasta through the sauce using tongs, a large spoon, or a spatula. Once the parmesan has melted into the sauce and the pasta is well coated, remove the pan from the heat and prepare to serve.
Garnish and serve. Divide the pasta between plates, then scatter the remaining parmesan on top, along with the basil leaves. If you’re jazzing it up further, tear your burrata into 3 and place it on top of the pasta. Dig in!

Notes

The sauce is easily scaled up or down, and freezes well. I like to freeze it in ziplock bags so you can flatten the sauce so it takes up less space.

If you can’t find ‘nduja, use chorizo instead.

I’m using fettuccine here, but you can use any pasta you like. It’s lovely with penne, rigatoni or spaghetti too!

Prep Time: 4
Cook Time: 11
Category: pasta
Method: stove top
Cuisine: italian

Nutrition

Serving Size: 1 bowl

Keywords: nduja pasta, tomato pasta, spicy tomato pasta, nduja fettucine