Fileja alla 'Nduja, Spicy Calabrian Nduja Pasta

Fileja alla 'Nduja is a simple and good spicy pasta dish. It's made with traditional Fileja pasta, spicy 'Nduja sausage, tomato and topped with Pecorino cheese. This one is for those who can handle the heat!

Fileja is a traditional Calabrian pasta shape made with semolina pasta dough (no eggs).

The pasta is rolled over a thin metal rod called a Danaco or Dinacolo to create an elongated twisted shape that are solid served with meat sauces.

One of the traditional ways of serving Fileja in Calabria is with a spicy and good 'Nduja sauce.

We feel like 'Nduja is getting a lot easier to find outside of Italy these days and is increasing in popularity. We have many recipes using it Roasted Cherry Tomato Spaghetti with Burrata and NdujaNduja Pizza and Scallops with 'Nduja Garlic Butter to name a few but this is by far the spiciest dish we have using it.

Calabria is well known for using a lot of chilli and this dish is no exception. If you're not a fan of spicy dishes this is not for you and if you do, you'll love it.

This recipe uses a little less 'Nduja than traditionally used because we find it to be a little too hot but of course, you can add more if you can handle it! Enjoy.

See the recipe below including notes on ingredients, step by step photos, tips, and variations. For the full printable recipe scroll to the bottom or click the recipe link below

Ingredient notes and substitutions

• Fileja – this is probably going to be difficult to source so we recommend using another short pasta shape. Penne works well!
• 'Nduja – a spicy, cured and spreadible sausage. You should be able to find this in Italian food stores and it's available in most supermarkets in the UK.
• Tomatoes – We use Mutti Polpa (crushed tomatoes) for this although you could use canned plum tomatoes. Although you could use passata (tomato puree) it will give the sauce a richer, heavier flavour.

Step by step photos and instructions

1. Cook your pasta – bring a large pot of water to a boil and salt it well. The pasta sauce takes around 10-12 minutes to cook so try to time your pasta so it's ready at the same time. Alternatively, make the sauce first and heat it back up when the pasta is ready – remember to cook your pasta al dente!
2. Saute the garlic – add the olive oil and whole garlic clove to a pan and saute for a minute or two until fragrant (photo 1).

1. Add 'Nduja – add the 'Nduja and let it cook until melted (photos 2-4).
2. Add the tomato – add the tomatoes and let it simmer for 10 minutes. It should darken in colour (photos 5-7).

1. Add the pasta – add the pasta to the sauce and toss it until evenly covered. Serve in bowls topped with plenty of Pecorino cheese (photo 8).

Recipe tips

• 'Nduja varieties – 'Nduja is packaged in different shapes and sizes so it may not come in one thick slice like we have pictured above. If possible, avoid 'Nduja sold in jars as it's not the same.
• Heat level – Traditionally 100g (3.5oz) of 'Nduja is added to the sauce. We find this to be a little too hot for us and found 70g (2.5oz) to be a good amount (still hot without blowing your socks off!). This is all up to personal preference.
• Pasta shapes – You can have a go at make Fileja at home using our semolina pasta dough or use dried if you have it. Since it can be hard to find you can use another short shape, we like using Penne for this sauce too.
• Adding herbs – some variations of this recipe add fresh basil in at the end but we don't think it needs it.
• Leftovers – the pasta sauce will keep well in the fridge for up to 2 days and can be reheated or eaten at room temperature.

More good Calabrian recipes to try

Sides

Pipi e Patati (Calabrian Peppers and Potatoes)

Sides

Peperoni Ammollicati (Peppers and Breadcrumbs)

Antipasti

Italian Tuna Stuffed Cherry Peppers

Pasta

Orecchiette with 'Nduja Sugo

Ingredients

Makes 4 servings

• 14 oz (400g) Fileja pasta (or a short pasta shape such as Penne)
• 2.5 oz (70g) 'Nduja
• 14 oz (400g) canned crushed tomatoes ((we used Mutti Polpa))
• 1 garlic clove (whole and peeled)
• Pecorino (for serving)
• Olive oil
• Salt

Method

1. Bring a large pot of water to a boil and salt it well. Add your pasta and cook until al dente.

2. Meanwhile, add around 2 tablespoons of olive oil to a large pan. Saute the whole peeled clove of garlic for a minute or two until fragrant.

3. Add the 'Nduja and let it melt. Once melted and bubbling add the tomatoes with a small pinch of salt and let the sauce simmer for 10 minutes.

4. Transfer the cooked pasta to the sauce and toss until evenly coated in the sauce.

5. Serve in bowls topped with plenty of Pecorino cheese.

Kitchen notes

• 1. 'Nduja varieties 'Nduja is packaged in different shapes and sizes so it may not come in one thick slice like we have pictured above. If possible, avoid 'Nduja sold in jars as it's not the same.
  2. Heat level Traditionally 100g (3.5oz) of 'Nduja is added to the sauce. We find this to be a little too hot for us and found 70g (2.5oz) to be a good amount (still hot without blowing your socks off!). This is all up to personal preference.
  3. Pasta shapes You can have a go at make Fileja at home using our semolina pasta dough or use dried if you have it. Since it can be hard to find you can use another short shape, we like using Penne for this sauce too.
  4. Adding herbs some variations of this recipe add fresh basil in at the end but we don't think it needs it.
  5. Leftovers the pasta sauce will keep well in the fridge for up to 2 days and can be reheated or eaten at room temperature.