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Nduja Butter Pasta
Buttery, spicy goodness! Nduja is a soft, spicy sausage from the region of Calabria in southern Italy. Flavour wise, it’s salty, smoky and a little funky (the good kind of funk!) and it adds huge depth of flavour to whatever it’s added to.
- Prep Time: 5 minutes
- Total Time: 15 minutes
- Yield: 5 1x
Ingredients
Scale
- 500g dried pasta of choice
- 120g unsalted butter, room temperature
- 100g nduja, room temperature
- 50g parmigiano reggiano, grated
- 2 sprigs fresh rosemary, leaves only
- 1 large garlic clove
Instructions
- Bring a large pot of water to the boil. Season generously with salt (the water should be sea-level salty). Cook the pasta according to the package instructions.
- Place the butter, nduja, parmigiano reggiano rosemary and garlic in a food processor and blitz until well-combined.
- Drain the pasta, reserving two or three ladlefuls of the pasta cooking water, and return to the pot.
- Add as much of the nduja butter as you’d like (save the rest in the freezer – see notes below) with a good splash of pasta water and toss until a creamy sauce forms that nicely coats the pasta, adding more pasta water as necessary.
- Divide between bowls and enjoy!
Notes
You don’t have to use all the nduja butter. Use as much as you want and save the rest in the freezer to have with pasta, bread or even melted over grilled meats and vegetables.
