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The other night at dinner, I was torn between rigatoni with spicy ’nduja tomato sauce and cassoulet. I chose the cassoulet, thinking I’d try making my own pasta version at home—and the next day, I did! 🌶️
Chefadora AI has the answer - timers, swaps, step-by-step help.
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In a pan over medium heat, melt the butter and sauté the onion until soft.
Add the garlic and cook for another minute.
Stir in the ’nduja, breaking it up as it melts.
Pour in the crushed tomatoes, stir well, and let it simmer for 10–15 minutes.
Reduce the heat to low and stir in the heavy cream. Let it cook for another 2–3 minutes until smooth.
Season with salt and pepper to taste.
Serve over pasta, garnished with fresh herbs, Parmesan, and burrata (optional).
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For extra richness, add a tablespoon of olive oil while cooking the sauce.
Top the dish with burrata and more Calabrian pepper paste for an extra spicy kick.
Use fresh basil or parsley as garnish to enhance the flavor and presentation.
What is ’nduja?
’Nduja is a spicy, spreadable pork sausage from Calabria, Italy, often used to add flavor and heat to dishes.
Can I substitute ’nduja?
If you can't find ’nduja, you can use spicy chorizo or a mix of sausage and Calabrian chili paste as a substitute.
What type of pasta pairs best with this sauce?
Rigatoni, penne, or any pasta with ridges works well as it holds the sauce beautifully.
Can I make this sauce dairy-free?
Yes, you can substitute heavy cream with a dairy-free alternative like coconut cream and skip the Parmesan.
How long can I store the sauce?
The sauce can be stored in an airtight container in the refrigerator for up to 3 days.
