Creamy 'Nduja Pasta, plus Baby Spinach

The most good Creamy 'Nduja Pasta Sauce made with cherry tomatoes, white wine, spicy 'Nduja salami and a splash of cream. This pasta is addictively good and quick and easy to make. Serve with lots of crusty bread for mopping up the sauce!

'Nduja is a spreadable, soft and spicy salami from Calabria. It can be used in so many ways from spreading on crostini, made into appetisers like our Burrata with Crispy 'Nduja & Gremolata sprinkled on pizza (see our Nduja Pizza recipe) and added to pasta sauce.

Because of its fiery heat, we've added a little cream to this pasta sauce and it is SO comforting and good (like can't put your fork down good) and it couldn't be easier to make.

It's suited to a busy weeknight when you want something extra good but don't have much time or for a cosy and relaxing night in with a glass of red wine. serve it with some crusty bread to mop up all that good sauce (fare la scarpetta).

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

Ingredients – what you need

See the photo below that shows you everything you need to make this recipe plus some important tips on ingredients!

• 'Nduja – you'll be able to buy this in Italian food store or larger supermarkets. If possible use 'Nduja that resembles a soft salame (photographed above) instead of jarred stuff which has a saucy consistency we don't find tastes as nice.
• White wine – use an Italian white wine such as Pinot Grigio, Vermentino, Grecco di Tuffo or Pecorino.
• Cherry tomatoes – buy good quality tomatoes.
• Shallot – shallots are sweet and mild, if you don't have one then you can use a finely sliced small red onion.
• Garlic – use a garlic clove and not powder.
• Spinach – this adds freshness and a pop of colour, you could also use arugula (rocket).
• Cream – use full-fat heavy cream (known as double cream in the UK) for best flavour.

Step by step photos and recipe instructions

Preperation tips!

• Bring water to a boil – bring a large pot of salted water to a boil so it's ready for when you need to add the pasta.
• Get your ingredients ready – prepare you ingredients before starting (cut tomatoes in half, finely slice the shallot and crush the garlic).

• Step 1 – Saute the shallots until soft then add the 'Nduja, garlic and tomatoes. You want to saute the tomatoes until they are soft and release their juices. Once you're at this stage add the pasta to the boiling water to cook. (photos 1-4).
• Step 2 – Add the wine and reduce it by half – this adds a lot of flavour but you need to cook down that strong alcohol flavour (photo 5).

• Step 3 – Next, add the cream and pasta water, let it simmer until the sauce turns from a pale orange to a deeper orange colour (photos 6 & 7).
• Step 4 – When your pasta is al dente, add it to the sauce with the spinach and stir until the spinach has wilted. Turn off the heat, add some parmesan, stir and serve (photo 8).

Recipe tips and FAQs

• Prepare your ingredients in advance – it's much easier to follow a recipe when all the ingredients have been prepped. Thankfully this is easy, cut the tomatoes in half, slice the shallot and crush the garlic.
• Adjust the ingredients as desired – want a spicier kick? add more 'Nduja or add more cream for a mellower, creamy flavour.
• Make it alcohol free – if you don't want to use wine you can leave it out and replace it with more pasta water but it adds a good flavour so we recommend using it.

How long does this last?

The sauce will keep well in the fridge for around 2 days. You can eat leftover pasta cold once cooked or you can reheat it on the stove. You'll need to add a splash of water to loosen it.

Can we freeze this?

We don't recommend freezing as the sauce can lose its creamy, smooth texture. You can however freeze 'Nduja to use when you need it.

More good 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 Bolongese)
• Penne all'Arrabbiata: Spicy Italian Tomato Pasta
• Creamy Tomato Pasta with Italian Sausage

Ingredients

Makes 4 servings

• 1 lb dried or fresh pasta ((450g))
• 2 cups cherry tomatoes (cut in half (350g))
• 1 clove garlic (crushed)
• 1 shallot (finely sliced)
• 1/3 cup dry white wine ((80ml))
• 1/2 cup heavy cream ((110ml))
• 1/2 cup reserved pasta water
• 1.4 oz 'Nduja ((2 tablespoons/40g))
• 2 large handfuls baby spinach
• 1-2 tbsp olive oil
• 2-3 tablespoons grated parmesan
• Salt (to season)

Method

1. Get all of your ingredients prepared (slice cherry tomatoes in half, finely slice the shallot and crush the garlic).

2. Bring a large pot of salted water to a boil. Add the pasta to the water at step 5.

3. Add 1-2 tbsp of olive oil to a large pan and add the shallot. Saute on a medium heat until softened.

4. Next, add the cherry tomatoes, 'Nduja and garlic. Saute until the tomatoes soften and start to break down (help them along by crushing them slightly with the side of a wooden spoon or spatula).

5. Add the pasta to the salted boiling water and cook until al dente (around 8 minutes for dried pasta).

6. Once softened, add the white wine and reduce it by half. Add 1/2 cup pasta water and the cream and a pinch of salt then simmer for around 5 minutes.

7. Add the cooked pasta to the sauce with the baby spinach and stir until the spinach has wilted. Add the parmesan and stir to combine. Serve with more parmesan on top.

Kitchen notes

• Prepare your ingredients in advance it's much easier to follow a recipe when all the ingredients have been prepped. Thankfully this is easy, cut the tomatoes in half, slice the shallot and crush the garlic.
• Adjust the ingredients as desired want a spicier kick? add more 'Nduja or add more cream for a mellower, creamy flavour.
• Make it alcohol free if you don't want to use wine you can leave it out and replace it with more pasta water but it adds a good flavour so we recommend using it.
• Leftovers & storage heat up leftovers in a pan with a splash of water to loosen, the pasta can also be eaten cold and will last up to 2-3 days in the fridge.