Orecchiette tossed in a spicy, velvety ’Nduja sugo made with shallot, cured Calabrian ’nduja, tomato passata and a touch of mascarpone. This simple, quick pasta is rich, addictive and perfect with crusty bread and a glass of wine.
’Nduja is a soft, spreadable spicy sausage from Calabria that’s become widely available and is wonderful to cook with. Because it’s cured you can spread it on bread or crackers as an antipasto, add it to pizza, crumble it over starters or stir it straight into sauces for instant flavour.
This orecchiette dish is ready in under 30 minutes: aromatic shallot, melted ’nduja, tomato passata and a little mascarpone to round the heat into a creamy sugo.
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.
Ingredients
The photo below shows everything you need for Orecchiette with ’Nduja Sugo, followed by brief notes on key ingredients.
- Orecchiette pasta – any short pasta will work if you don’t have orecchiette.
- Shallot – finely sliced; its flavour is milder and more delicate than onion.
- ’Nduja – a spicy, spreadable cured sausage from Calabria; available at Italian delis or online.
- Passata – tomato purée (labelled passata or tomato puree); quality matters—brands like Mutti or Cirio give the best results.
- Mascarpone – softens and balances the heat. Heavy cream (double cream) can be used instead if preferred.
Step by step photos
Step 1) Finely slice the shallot. Heat 1–2 tablespoons of olive oil in a large frying pan over medium-low heat and soften the shallot for 1–2 minutes without browning it.
Step 2) Add the ’nduja and use the back of a spoon to break it up and melt it into the shallot. Cook for about a minute, then pour in the passata.
Step 3) Cook the pasta in well-salted boiling water until al dente; orecchiette can take a little longer than other short shapes, so follow the packet guidance.
Step 4) Simmer the sauce for about 10 minutes, then stir in the mascarpone and simmer for another 1–2 minutes. Add the drained pasta and Parmigiano Reggiano, toss until everything is evenly coated and serve.
Recipe tips and FAQs
- Adjust the ’nduja to your taste – brands vary in heat. Start with a heaped tablespoon for 4 servings and add more if you like it hotter.
- Mascarpone substitute – use heavy cream if you don’t have mascarpone. Omitting the dairy will make the sauce spicier and less creamy.
’Nduja is a spicy, spreadable cured pork salami from Calabria flavored with Calabrian chillies. It does not need to be cooked before use and works well spread on bread, as a pizza topping or stirred into sauces.
Heat varies by brand. A heaped tablespoon is a typical amount for a pasta to serve 4–6, but you can increase or reduce this to suit your tolerance.
Yes. The sauce can be prepared 1–2 days ahead and stored in the fridge. Reheat gently in a pan while you cook the pasta; add a splash of pasta water if the sauce has thickened.
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 try this Orecchiette with ’Nduja Sugo or any recipe from the site, please rate it and leave a comment to let me know how it turned out—I love hearing from readers.
Step By Step Photos Above
Most recipes include photos, helpful tips and sometimes 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), grated
- 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 soften it in 1–2 tablespoons of olive oil over medium-low heat for 1–2 minutes without browning.
- Add the ’Nduja and break it up with the back of a spoon until it melts. Cook with the shallot for about 1 minute, then add the tomato passata.
- Add the pasta to the boiling water and cook until al dente, following packet timings for orecchiette.
- Simmer the sauce for 10 minutes, stir in the mascarpone and simmer 1–2 minutes more. Add the drained pasta and Parmigiano Reggiano, toss to coat and serve.
Video
Notes
- Adjust the ’nduja — add more or less depending on how spicy you want the dish to be. Taste a little on bread or a cracker first if you’re unsure.
- Mascarpone substitute — heavy cream works well. Omitting dairy makes the sauce spicier.
- Make ahead — the sauce can be made 1–2 days ahead and reheated while the pasta cooks; loosen with pasta water if needed.
- Storage — leftovers keep in the fridge for 1–2 days and can be reheated or eaten cold.
Helpful Info for All Recipes
- I use extra virgin olive oil unless otherwise stated.
- For best results with jarred tomatoes try Cirio or Mutti brands.
- Vegetable sizes are medium unless specified.
- Recipes are tested using a fan (convection) oven.
Nutrition
Carbohydrates: 85 g |
Protein: 18 g |
Fat: 14 g
Nutrition information is an approximation.
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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