Nduja Pasta with Creamy Tomato Saffron Sauce (30 Minutes)
This Nduja Pasta with a Creamy Tomato Saffron Sauce is inspired by a dish I while on vacation that I could not get enough of! A rich, spicy nduja pasta sauce clings to the ridges of lumache pasta, balancing fiery spreadable Italian salami with the luxurious touch of heavy cream and saffron. Finished with pecorino romano and fresh herbs, this easy pasta dish brings the bold, indulgent flavors of Southern Italy straight to your table.
Did you love this nduja tomato sauce? If you are looking for more yummy pasta recipes, I have loads of them on my site. I’d suggest my white bolognese, lobster bisque pasta, linguine vongole, or fusilli alla vodka to start! I also have all the Italian classics like arrabiata, carbonara, amatriciana, and cacio e pepe!
Why You’ll Love This Recipe
- Silky, spicy, and deeply flavorful – The spreadable texture of nduja melts into the sauce, creating an unbelievably smooth and delicious sauce.
- A restaurant-quality meal in under an hour – This is a simple recipe, but the layers of flavor will make it feel like a special occasion.
- A nod to Southern Italy – With nduja sausage, pecorino romano, and Calabrian chili peppers, this dish celebrates the bold and comforting flavors of Southern Italian cuisine.
Ingredients
- Lumache pasta – This short pasta shape holds onto the flavorful sauce perfectly. Look for high-quality pasta made with good quality durum wheat for the best al dente bite. You can use any type!
- Nduja sausage – The star of this dish! This spicy spreadable pork sausage adds spicy food depth and heat. If you can’t find it at your grocery stores, check online or visit an Italian specialty shop.
- Tomato paste – Helps build a deep umami base. Opt for tinned tomatoes or tomato passata from a domestic producer for authentic flavor.
- Lemon Juice – A little lemon juice helps balance out the rich and smoky flavor.
- Crushed Calabrian Chiles – These add a nice little kick!
- Heavy cream – Make sure it’s room temperature before adding it to the sauce.
- Garlic cloves – Essential for building flavor. Mince them finely so they melt into the sauce.
- Pecorino Romano – This key ingredient adds a salty, sharp bite to balance the richness.
- Saffron – A little goes a long way! Bloom it in a splash of water to enhance its spreadable consistency in the sauce.
Ingredient Substitutions and Additions
- Instead of nduja, try Calabrian chiles blended with pancetta for a similar spicy red peppers kick.
- Swap lumache for rigatoni or another type of pasta with ridges to hold the sauce.
- Use mascarpone instead of heavy cream for a slightly richer, tangier finish.
- Replace pecorino romano with parmesan cheese if needed, but expect a milder, nuttier taste.
- A splash of white wine – Deglaze the pan for extra depth.
What is ’Nduja? The Spreadable Italian Salami You Need to Try
If you’ve never cooked with ’nduja, it’s time to discover this bold Italian staple. From Calabria in southern Italy, ’nduja is a soft, spreadable salami made with pork and chili that melts in a hot pan into a fiery, flavorful base. In pasta sauces, it adds instant depth—blending into tomato or olive oil with ease and adding big flavor without much effort. Beyond pasta, try it spread on bread, stirred into soups, or dolloped onto pizza.
How to Make Nduja Pasta
- Cook the Pasta: Bring a large pot of salted water to a boil. Add lumache pasta and cook until al dente, according to package instructions. Reserve 1 cup of pasta water, then drain the pasta and set aside. Bloom the Saffron: In a small bowl, combine saffron threads with a splash of warm water and let it sit. This step enhances the saffron’s color and flavor, ensuring it infuses evenly into the sauce.
2. Sauté the Shallot & Melt the ’Nduja: Heat extra virgin olive oil in a large skillet over medium heat. Add minced shallot and sauté for 2–3 minutes, stirring until soft and translucent.
3. Stir in ’nduja sausage and cook until it melts into a spreadable texture, releasing its flavorful oils.
4. Build the Sauce: Stir in minced garlic cloves and sauté until fragrant, about 30 seconds. Add tomato paste and cook, stirring, until it turns a deep golden brown, about 1–2 minutes. Pour in heavy cream, fresh lemon juice, and the bloomed saffron (including both the liquid and threads). Stir well to combine.
5. Simmer the Sauce: Reduce the heat to medium-low and let the sauce simmer for about 7 minutes, stirring occasionally. The sauce should thicken slightly and develop a rich, creamy consistency.
Combine & Finish: Add the cooked pasta to the sauce, tossing to coat evenly. Stir in Pecorino Romano, adding a splash of reserved pasta cooking water as needed to achieve a silky, smooth texture.
Serve: Divide the pasta among serving bowls. Garnish with more Pecorino Romano, a drizzle of extra virgin olive oil, and fresh basil leaves. Serve immediately and enjoy!
Did you try this recipe? I’d love to see it! Tag @alliehagerty on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Nduja Pasta with a Creamy Tomato Saffron Sauce
Equipment
- Large pot
- large skillet
- Small bowl
- Wooden spoon or spatula
- Measuring Cups and Spoons
- Knife and Cutting Board
- Fine grater
Ingredients
- 12 oz lumache pasta
- 3 tbsp ’nduja sausage
- 2 tbsp extra virgin olive oil
- 1 shallot finely minced
- 2 garlic cloves minced
- 1 tbsp tomato paste
- A pinch of saffron threads
- 1 cup heavy cream
- 2 tbsp fresh lemon juice
- ½ cup grated Pecorino Romano
- 1 cup reserved pasta water
- Salt & black pepper to taste
- Fresh basil for garnish
Instructions
- Bring a large pot of salted water to a boil.
- Add lumache pasta and cook until al dente, according to package instructions.
- Reserve 1 cup of pasta water, then drain the pasta and set aside.
- In a small bowl, combine saffron threads with a splash of warm water and let it sit.
- Heat extra virgin olive oil in a large skillet over medium heat.
- Add minced shallot and sauté for 2–3 minutes, stirring until soft and translucent.
- Stir in ’nduja sausage and cook until it melts into a spreadable texture, releasing its flavorful oils.
- Stir in minced garlic cloves and sauté until fragrant, about 30 seconds.
- Add tomato paste and cook, stirring, until it turns a deep golden brown, about 1–2 minutes.
- Pour in heavy cream, fresh lemon juice, and the bloomed saffron (including both the liquid and threads).
- Stir well to combine.
- Reduce the heat to medium-low and let the sauce simmer for about 7 minutes, stirring occasionally.
- The sauce should thicken slightly and develop a rich, creamy consistency.
- Add the cooked pasta to the sauce, tossing to coat evenly.
- Stir in Pecorino Romano, adding a splash of reserved pasta cooking water as needed to achieve a silky, smooth texture.
- Divide the pasta among serving bowls. Garnish with more Pecorino Romano, a drizzle of extra virgin olive oil, and fresh basil leaves. Serve immediately and enjoy!
Notes
Expert Tips From My Kitchen
- Pasta water magic – Reserve some before draining! It helps the sauce cling to the pasta.
- Balance the spice – If you want to soften the heat, swirl in a splash of cream or add a knob of butter at the end.
- Cheese choice – Parmigiano Reggiano adds nuttiness, but Pecorino Romano brings a sharper edge—pick based on your mood.
- Nduja intensity – Start with a smaller amount, then taste and build up. Nduja packs a punch.
Serving Suggestions
- Wine pairing: A crisp, mineral-driven white like Vermentino or a light red like Barbera balances the heat.
- Toss in a handful of sautéed greens (like spinach or kale) for extra texture.
- Add roasted cherry tomatoes for sweetness to contrast the spice.
- Serve with a simple arugula salad to keep the focus on the pasta.
Storage and Reheating
-
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stove with a splash of water or cream to loosen the sauce.
- Not recommended for freezing—the creamy, nduja-rich sauce doesn’t hold its silky texture well.