Nduja Pasta with a Creamy Tomato Saffron Sauce

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.
• Heavy cream – Creates the creamy sauce and balances the heat. 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. Buy good quality cheese and grate it fresh for the best results.
• Saffron – A little goes a long way! Bloom it in a splash of water to enhance its spreadable consistency in the sauce.
• Lemon Juice – A little lemon juice helps balance out the rich and smoky flavor.
• Crushed Calabrian Chiles – These add a nice little kick! 
• Extra virgin olive oil – Add a drizzle at the end to bring everything together. Use high-quality for the best finish.

Ingredient Substitutions

• 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.
• Heavy cream – Creates the creamy sauce and balances the heat. 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. Buy good quality cheese and grate it fresh for the best results.
• Saffron – A little goes a long way! Bloom it in a splash of water to enhance its spreadable consistency in the sauce.
• Lemon Juice – A little lemon juice helps balance out the rich and smoky flavor.
• Crushed Calabrian Chiles – These add a nice little kick! 
• Extra virgin olive oil – Add a drizzle at the end to bring everything together. Use high-quality for the best finish.

What is ’Nduja? The Spreadable Italian Salami You Need to Try

If you’ve never cooked with ’nduja before, get ready to meet your new favorite ingredient. Originally from Calabria, the southernmost region of mainland Italy, ’nduja is a soft, spreadable salami made from pork, fermented chili peppers, and spices. Unlike traditional cured meats, which are firm and sliced, ’nduja has a smooth, buttery consistency that melts when heated, turning into a rich, spicy, umami-packed sauce base with almost no effort.

What makes ’nduja so special in pasta sauces? The moment it hits a warm pan, the fat renders, releasing its signature deep red color and smoky heat. It blends seamlessly into tomato-based sauces, creamy pastas, or even just a drizzle of olive oil. A little goes a long way, adding bold flavor without needing extra seasoning. Beyond pasta, ’nduja is just as incredible spread on toasted bread, dolloped onto pizza, or stirred into soups and stews.

Over the past few years, ’nduja has gone from a regional Italian specialty to a staple ingredient found in many grocery stores. If you love spicy food and big flavors, this is one ingredient worth keeping in your kitchen!

Ingredient Substitutions

• 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.

Ingredient Additions

• A splash of white wine – Deglaze the pan for extra depth.
• Fresh basil or fresh herbs – A pop of color and brightness at the end.
• Lemon zest – Adds a hint of citrus to balance the richness.
• Bitter greens like rapini – For a contrast of flavor and texture.

Step by Step Instructions

 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.

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.

Stir in ’nduja sausage and cook until it melts into a spreadable texture, releasing its flavorful oils.

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.

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!

 

Expert Tips

• Use a large pan – The pasta needs room to absorb the nduja pasta sauce evenly.
• Don’t overcook the nduja – It should melt into the oil but not fry; keep it on medium-low heat. Low and slow here! 
• Adjust the spice – If you love love spice, add a bit of Calabrian chili peppers for extra heat.
• Save that pasta water! – The starches in a cup of pasta water help create a silky, cohesive sauce.

Serving Suggestions

• Wine Pairing: A chilled Sauvignon Blanc or a mineral-driven white wine balances the richness.
• Make it fancy: Top with fresh lemon juice and crispy breadcrumbs for extra texture.
• Serve with sides: A simple bitter greens salad or fresh pasta like focaccia pairs beautifully.
• Turn it into a baked pasta dish: Transfer to a baking dish, top with more pecorino romano, and broil until bubbly. Bonus points of fresh mozzarella or ricotta! 

Storage Instructions

• Refrigerate: Store leftovers in an airtight container for up to 3 days. 
• Reheat properly: Warm gently over medium-low heat, adding a splash of water or extra heavy cream to bring the sauce back to life.
• Freeze? Not recommended – The cream sauce can separate, so enjoy this one fresh!

Did you try this recipe? I’d love to see it! Tag @alliehagerty on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!