Orecchiette tossed in a creamy, spicy ’Nduja sugo made with shallot, cured Calabrian sausage, tomato passata and mascarpone. It’s quick, simple and incredibly moreish. Serve with crusty bread and a glass of wine.
’Nduja is a spreadable spicy salami from Calabria. It’s a cured product, so you don’t need to cook it before using: spread it on bread or crackers, add it to pizzas or crumble it into sauces for an instant boost of flavour.
Because ’Nduja is already cured it melts into sauces quickly, creating a deep, smoky heat that the mascarpone softens into a silky, balanced sugo.
Scroll down for the printable recipe, ingredient notes, step-by-step photos, tips and a short video demonstration.
Ingredients
Below is a photo showing everything you need to make Orecchiette with ’Nduja Sugo, followed by ingredient notes.
- Orecchiette pasta – traditional here, but any short pasta will work.
- Shallot – finely sliced; milder and more delicate than onion.
- ’Nduja – a spreadable, spicy Calabrian sausage. Find it at Italian delis or online.
- Passata – tomato purée; good-quality brands make a noticeable difference.
- Mascarpone – softens the heat and gives the sauce a creamy texture. Heavy cream works as an alternative.
Step by step photos
Step 1) Finely slice the shallot and sauté in 1–2 tablespoons olive oil over medium-low heat for 1–2 minutes until softened but not coloured.
Step 2) Add the ’Nduja and break it up with a wooden spoon so it melts into the shallot. Sauté for about a minute, then stir in the tomato passata.
Step 3) Bring a large pot of salted water to the boil and cook the pasta until al dente. Orecchiette can take slightly longer than other short shapes—check the packet.
Step 4) Simmer the sauce for about 10 minutes, then stir in the mascarpone and simmer 1–2 minutes more. Add the drained pasta and Parmigiano Reggiano, toss until evenly coated and serve.
Recipe tips and FAQs
- Adjust the ’Nduja – heat varies by brand. Start with a heaped tablespoon for 4 servings and increase if you like it hotter.
- Mascarpone substitute – heavy cream or double cream can be used; omitting dairy will make the sauce spicier and less rounded.
’Nduja is a spreadable cured sausage from Calabria, made from pork and Calabrian chillies. It’s eaten raw as a spread or used to flavour dishes because it’s already cured.
Heat varies by producer. Taste a small amount first to judge the spice level. For a pasta sauce serving 4–6, a heaped tablespoon is a good starting point.
Yes — the sauce can be made 1–2 days ahead and refrigerated. Reheat gently, adding a little pasta water if it needs loosening, and toss with freshly cooked pasta.
More recipes with ’Nduja
Pasta
Shrimp Spaghetti with ’Nduja and Lemon
Pasta
Creamy ’Nduja Pasta with Baby Spinach
Antipasti
Burrata with Crispy ’Nduja & Gremolata
Mains
Gnocchi with Tomato and ’Nduja
If you make this Orecchiette with ’Nduja Sugo, please rate it and tell us how it went in the comments — feedback is always welcome.
Step By Step Photos Above
Most recipes include step photos, helpful tips and a short video.
Orecchiette with ’Nduja Sugo
By Emily
Ingredients
- 3 cups Orecchiette (400g)
- 1 ½ cups tomato passata (400g)
- 1 shallot, finely sliced
- 2 tablespoons mascarpone
- 1 heaped tablespoon ’Nduja (adjust to taste)
- ¼ cup Parmigiano Reggiano (15g)
- 1–2 tablespoons olive oil
Instructions
- Bring a large pot of water to a boil and salt it well.
- Meanwhile, finely slice the shallot and sauté in 1–2 tablespoons olive oil over medium-low heat until soft but not browned.
- Add the ’Nduja and break it up with the side of a wooden spoon until it melts. Sauté for about a minute, then add the tomato passata.
- Add the pasta to the boiling water and cook until al dente.
- Simmer the sauce for 10 minutes, stir in the mascarpone and simmer 1–2 minutes more. Add the cooked pasta and Parmigiano Reggiano, toss to coat and serve.
Video
Notes
- Adjust the ’Nduja – start small and increase to suit your heat preference.
- Mascarpone substitute – use heavy cream if you prefer.
- Make ahead – sauce keeps 1–2 days in the fridge; reheat and loosen with a little pasta water.
- Storage – leftovers keep 1–2 days refrigerated and can be eaten cold or reheated.
Helpful Info for All Recipes
- I use extra virgin olive oil unless otherwise stated.
- For canned or jarred tomatoes I often use Cirio or Mutti for good flavour.
- Vegetables are medium-sized unless noted.
- Recipes are tested using a fan (convection) oven where relevant.
Nutrition
Nutrition information is an approximation.
More Italian pasta recipes you might like
- Creamy ’Nduja Pasta with Baby Spinach
- Pizzoccheri Pasta with Potatoes and Cabbage
- Easy Zucchini Pesto Pasta (Fresh and Delicious)
- Easy Tuna Pasta with Tomatoes and Capers