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Creamy reddish orange pasta sauce (nduja pasta) with shellbows, in a bowl with basil.

Nduja Pasta with a Creamy Tomato Saffron Sauce

Allie Hagerty
This easy nduja pasta blends spicy Calabrian salami with tomato and olive oil for a silky, bold sauce that’s ready in minutes. A quick Italian dinner with big flavor.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Pasta
Servings 4 servings

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.

Nutrition Facts

Calories: 637kcalCarbohydrates: 68gProtein: 16gFat: 34gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 76mgSodium: 305mgPotassium: 363mgFiber: 3gSugar: 5gVitamin A: 936IUVitamin C: 5mgCalcium: 66mgIron: 2mg
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