Spicy Pork Nduja Pasta

Spicy Pork Nduja Pasta, Serves 4

Be prepared to heat up the kitchen! We've paired spicy pork nduja with fresh pappardelle and a sprinkle of grated Parmesan to create the ultimate combination that will set your taste buds on fire.
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Servings 4



  • 1 brown onion thinly sliced
  • 1 drizzle of olive oil ^
  • 100 g pork nduja
  • 1 tsp pinch of chilli flakes ^
  • 2 cans crushed tomatoes
  • ¾ tsp salt ^


  • 400 g fresh pappardelle

To Serve

  • 70 g grated Parmesan

Pantry Staples ^


    • Bring a pot of salted water to the boil.
    • Thinly slice onion. Heat olive oil in a frypan on medium. Cook onion for 4-5 minutes, until softened but not browned. Add pork nduja and measure of chilli flakes to the pan and cook for an additional 2 minutes, breaking up nduja with as it cooks, until slightly browned.
    • Add crushed tomatoes and salt measure to pan, bring to a simmer and cook for about 10 minutes, until slightly reduced. Season to taste with salt and pepper.
    • When sauce has 5 minutes remaining, cook pasta. Use hands to separate pasta well before cooking to prevent them from sticking together. Cook in pot of boiling water on high heat for 3 minutes, until tender. Drain well and return to pot.
    • Add pasta to pan with sauce and toss until well coated.
    • Spoon pasta into bowls and top with Parmesan.
    Calories: 602kcal

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