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Nduja Pasta with Tomatoes and Basil

Nduja pasta with tomatoes & fresh basil is a quick and simple recipe starring the spreadable spicy sausage from Italy in an “instant” sauce.

All of the prep for this quick dish happens whilst the water for the pasta is boiling and the sauce cooks quicker than you can boil the pasta. This makes this recipe a real 15-minute wonder!

Spicy nduja pasta made with Fiorelli, tomatoes and fresh basil.

Spicy Calabrian Sausage Pasta

We “all” love quick pasta recipes, they do a lot of heavy lifting at the end of a busy day. So it should not come as a surprise that another has hit my website.

The Nduja pasta recipe joins other favourites like my marvellous tuna pesto pasta, quick spicy chicken mince pasta and a stunning vegetarian pea and asparagus pasta.

Nduja is a curious ingredient and a delicious one. It is a fermented sausage with a spicy sour flavour that is soft enough to spread.

It has a big and bold flavour and softened down it makes an almost instant sauce, just be careful not to use a pan that is too hot because it can become bitter.

Thanks to its incredible flavour and unique texture very little else is needed to make this recipe.

I just soften a little shallot in oil and then add a splash of Marsala wine, melt the Nduja and finally add tomatoes for freshness.

All of this happens in less time than it takes to cook pasta. Which means you have a really quick meal ready to go.

Close-up spicy nduja sausage pasta made with tomatoes and fresh basil.

Frequently Asked Questions

What is Nduja?

Nduja is a spicy and delicious “spreadable” sausage from the Calabrian region of Italy. It is traditionally made from the trimmings of the pigs head which are minced with spicy peppers and it then fermented.

Thanks to its high-fat content it stays spreadable. It is delicious spread on bread, in stuffed pasta shells, as a topping for pizza and as I have done here created a simple pasta sauce.

Can I use a different type of pasta?

Yes, the thick and rich nature of the sauce lends it to a host of pasta options.

I’ve used Fiorelli in this recipe, but everything from rigatoni to fusilli and orecchiette and fileja which is another Calabrian product.

Can I make this in advance?

Yes, it is delicious eaten at room temperature as a pseudo pasta salad and it will be fine in the fridge for 2-3 days.

Overhead spicy nduja pasta made with Fiorelli, tomatoes and fresh basil.

Serving Suggestions

Like most of my quick pasta recipes, I keep the sides for this Nduja pasta recipe really simple.

I go for either garlic bread or cheesy garlic bread and that is pretty much it!

Side salads are a popular accompaniment to pasta, although I confess it is not for me.

However, if I were to add a side salad I would make it bold because of the strong flavours of Nduja paste. This rocket salad with pine nuts would be perfect.

Close-up spicy nduja pasta made with Fiorelli, tomatoes and fresh basil.

Equipment Used

I only name-check brands of equipment if I think they make a material difference to a recipe. If you have any questions feel free to ask them in the comments section below the recipe.

  • Stovetop.
  • 20cm or 8″ saucepan.
  • 30cm or 12″ frying pan (nonstick if possible).
  • Kicthen knife.
  • Chopping board.
  • Weighing scales and or measuring cups and spoons.
  • Sieve or colander.
  • Stirring and serving spoons.
  • Grater
Easy Nduja sausage pasta with fresh baby San Marzano tomatoes and basil.
Yield: 2 Servings

Nduja Pasta and Cherry Tomato Recipe

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

The spicy Calabrian sausage Nduja sits at the heart of this delicious and stupidly easy pasta recipe that will go from your fridge to your table in around 15 minutes.


  • 75g (2½ oz) Nduja
  • 35g (1 Medium) Banana Shallot
  • 1 Tbsp Olive Oil
  • 250g (1½ Cups) Small Tomatoes, I used some baby San Marzano tomatoes
  • 50ml (3 Tbsp + 1 Tsp) Marsala Wine
  • 20g (1 Cup) Basil Leaves plus extra for garnish
  • 175g Dried Pasta, I used some Fiorelli
  • Salt for boiling pasta
  • Parmesan cheese for Garnish


  1. Bring a 20cm or 8" saucepan of water to a boil and season it generously with salt (1½ teaspoons for a pan this size).
  2. Peel the shallot, cut it in half and then dice it as finely as you can.
  3. Pick the basil leaves from the stems.
  4. Cut the tomatoes in half.
  5. Add the pasta to the boiling water and cook it for 30 seconds less than the packet says.
  6. Heat a 30cm or 12" nonstick frying pan over a medium heat and add the olive oil and shallots and soften for 1 minute.
  7. Pour in the marsala wine and cook for 1-2 minutes then turn the heat all the way down to low.
  8. Add the nduja and stir until it softens and forms a very thick sauce.
  9. 2 minutes before the pasta is ready add the tomatoes, the aim is not to cook the tomatoes but to heat them through,
  10. Drain the pasta reserving around 75ml (⅓ Cup) of the cooking liquid, then add the drained pasta to the nduja and tomato mix.
  11. Stir in enough of the pasta cooking water to form a nice coating on the pasta.
  12. Throw in the basil leaves and toss them through the pasta to wilt them.
  13. Serve with more basil leaves and parmesan cheese.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 643Total Fat: 26gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 58mgSodium: 980mgCarbohydrates: 72gFiber: 6gSugar: 6gProtein: 25g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

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