Creamy ’Nduja Pasta with Baby Spinach and Garlic

This creamy ’Nduja pasta sauce is made from cherry tomatoes, dry white wine, spicy ’Nduja salami and a splash of cream. It’s rich, comforting and quick to prepare—perfect for a busy weeknight or a cozy dinner. Serve with crusty bread to mop up the sauce.

’Nduja is a soft, spreadable, spicy salami from Calabria. It works well spread on crostini, as a pizza topping or stirred into sauces. For this dish we melt it into a tomato base, add wine and finish with cream and spinach for balance.

The heat of the ’Nduja is tempered by the cream, yielding a smooth, vibrant sauce that clings to pasta. It comes together fast and tastes far more special than the effort required—ideal when you want a satisfying meal without fuss.

See the recipe below for ingredient notes, step-by-step photos, tips, variations and a short video. For the printable recipe, scroll to the bottom of the page.

Ingredients – what you need

Below is a photo of the main ingredients and some tips for choosing them.

• ’Nduja – Look for the spreadable salami at Italian deli counters or larger supermarkets. If possible choose the soft, salami-style ’Nduja rather than a jarred, saucy version for better texture and flavour.
• White wine – A dry Italian white such as Pinot Grigio, Vermentino or Pecorino works well.
• Cherry tomatoes – Use ripe, good-quality tomatoes for the best flavour.
• Shallot – Shallots are mild and sweet; a small red onion can be substituted if needed.
• Garlic – Use fresh garlic, not powder.
• Spinach – Baby spinach adds freshness and colour; arugula (rocket) is an alternative.
• Cream – Use full-fat heavy cream (double cream in the UK) for the creamiest finish.

Step by step photos and recipe instructions

• Step 1 – Sauté the shallot in olive oil until soft, then add the ’Nduja, garlic and cherry tomatoes. Cook until the tomatoes begin to break down and release their juices. At this point add the pasta to the boiling water to cook.
• Step 2 – Pour in the white wine and reduce it by half to concentrate the flavour and cook off the alcohol.

• Step 3 – Add the cream and reserved pasta water, then simmer until the sauce deepens from pale orange to a richer colour.
• Step 4 – When the pasta is al dente, add it to the sauce with the spinach. Stir until the spinach wilts, turn off the heat, add grated Parmesan, toss and serve with extra Parmesan if you like.

Recipe tips and FAQs

• Prep ahead – Having everything ready before you start makes the process quick and stress-free.
• Tweak the heat – Add more ’Nduja for extra spice, or increase the cream for a milder, richer sauce.
• Alcohol-free option – If you prefer not to use wine, replace it with extra reserved pasta water; the wine does add depth, but the sauce will still be tasty without it.

More delicious pasta recipes to try

• Shrimp Spaghetti with ’Nduja and Lemon
• Pasta al Limone (Creamy Lemon Pasta)
• Cavatelli and Broccoli Pasta
• Authentic Bolognese Sauce (Ragu alla Bolognese)
• Penne all’Arrabbiata: Spicy Italian Tomato Pasta
• Creamy Tomato Pasta with Italian Sausage

If you try this Creamy ’Nduja Pasta Sauce or any other recipe, please rate it and share your experience in the comments — I love hearing from readers. You can also follow the blog on social channels or sign up for the newsletter to get more recipes.