Scialatielli with nduja

Name: Scialatielli with nduja
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Ingredients: Scialatielli pasta 0.9 lb; Nduja 3.5 oz; Red Tropea onions 5.3 oz; Canned tomatoes 1.67 cups; Extra virgin olive oil 3 tbsp; Basil 6 leaves; Water (warm) 0.4 cup

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475

Calories per serving

Lactose Free

Energy Kcal 475
Carbohydrates g 72.9
of which sugars g 8.4
Protein g 10.5
Fats g 15.7
of which saturated fat g 2.3
Fiber g 4.1
Sodium mg 311

Difficulty: Easy
Prep time: 5 min
Cook time: 30 min
Serving: 4
Cost: Low

PRESENTATION

Scialatielli with nduja is one of those dishes that, truthfully, really stands out when you are craving something with a bit of a kick. The spicy Calabrian pasta does this cool thing where it combines two amazing Italian regions: Campania, with its tender and chunky homemade scialatielli noodles, and Calabria, home to the famous nduja pasta recipe.

This spreadable, fiery salami—super super bold—gives the sauce its heat and rich, almost smoky character, thanks to those Calabrian chili peppers. And when mixed with ripe tomatoes? The sauce turns moist and coats every strand of pasta perfectly, delivering big flavor in each bite.

Fresh basil? It adds an extra green, herby pop, making the whole dish smell amazing. Really good stuff. A sprinkle of pecorino cheese on top finishes it off, cutting through the spice and adding a salty, savory bite. It’s a unique blend—like southern Italy on a plate.

Throughout Italy, folks know scialatielli for its short, thick shape that holds up to chunky sauces, and this recipe really really shows how it can handle strong flavors. The scialatielli with nduja combo is popular at gatherings or when friends come over because it’s simple to make but feels special with all those layered flavors. No question.

In Calabria, some might use extra spicy nduja for even more heat, while in Campania, you might see fresh herbs or lemon zest tossed in for a twist. Either way, the basic idea stays the same—fresh pasta, bold sauce, and plenty of personality.

And look, even if you’re not a pro at making traditional Italian pasta, this dish still turns out pretty crispy and satisfying, and it always gets people talking. Whether you call it a spicy sausage pasta or just an easy pasta recipe with a southern Italian vibe, it brings the best of both regions to the table. With so much flavor coming from just a handful of ingredients, this nduja pasta recipe is a favorite for anyone who loves authentic Italian dishes with a fiery side.

It's a celebration of Italy's diverse culinary traditions, blending strong taste and fresh ingredients for a meal that's both comforting and exciting. For sure.

INGREDIENTS

475

Calories per serving

Ingredients for the pasta: Scialatielli pasta 0.9 lb (400 g)

for the sauce: Nduja 3.5 oz (100 g); Red Tropea onions 5.3 oz (150 g); Canned tomatoes 1.67 cups (400 g); Extra virgin olive oil 3 tbsp (40 g); Basil 6 leaves; Water 0.4 cup (100 g) - (warm)

Preparation

How to prepare Scialatielli with nduja

To prepare the scialatielli with nduja, remove the casing from the nduja 1 and place it in a bowl, mashing it with a fork to soften it 2. Slice the onion 3

and sauté it over low heat for 6 minutes in a non-stick pan with the oil 4, adding 50 g of hot water 5. Then add the nduja in small pieces, distributing it evenly 6.

Add the remaining hot water 7 and stir with a kitchen spatula 8 so that the nduja melts 9.

Add the tomato pulp 10 and let cook over moderate heat for 15 minutes 11, then finish by adding a few basil leaves 12.

Put a pot with plenty of salted water on the heat and bring it to a simmer. Cook the scialatielli for 11 minutes 13, leaving them al dente, then drain them 14, add them directly to the sauce you have prepared 15, and mix to flavor them.

Sauté everything for a few moments and adjust the salt 16 and pepper 17, then serve your scialatielli with nduja piping hot 18.

Storage

You can store the scialatielli with nduja in the refrigerator for a maximum of 1-2 days in an airtight container.

Tip

To complete your scialatielli with nduja, you can add a sprinkle of grated Parmesan!

Trivia

Nduja originates from Spilinga, in Calabria, where the famous nduja festival is held every year on August 8th. In addition to being the queen of Calabrian appetizers when served with bruschetta, this spicy and flavorful salami is excellent for seasoning pasta and other dishes.

For the translation of some texts, artificial intelligence tools may have been used.