Rigatoni alla 'Nduja
Rigatoni with spicy Calabrian sausage
Ingredients
- 200 g Rigatoni
- 80 g 'Nduja
- 250 ml Tomato passata
- 2 cloves Garlic
- 2 tbsp Extra-virgin olive oil
- 1 tbsp Salt
- 40 g Parmigiano-Reggiano (optional)
Method
- Bring a large pot of salted water to a boil.
- Slice the garlic and warm it in the olive oil over medium heat, then melt in the 'nduja until it breaks down into the oil.
- Add the passata and simmer into a glossy sauce, about 8 minutes.
- Cook the rigatoni in the boiling water one minute shy of al dente (firm to the bite), about 9 minutes.
- Reserve a mugful of pasta water, then drain the rigatoni.
- Toss the rigatoni in the sauce with a splash of pasta water and the parmesan until glossy and coating.
- Serve in warm bowls.
Tap “Start cooking” for live timers that flag what to get ahead on while something simmers.
About Rigatoni alla 'Nduja
Rigatoni alla 'nduja centers on one extraordinary ingredient: 'nduja, the soft, spreadable, fiercely spicy pork sausage from Calabria in Italy's deep south, shot through with a heavy dose of Calabrian chilli. Unlike a firm salami, 'nduja melts, and that is the whole trick of this sauce, dissolving into warm oil until it releases its fat and heat into the pan. Passata is added to round it into a glossy, spoonable sauce, and sturdy rigatoni catches it in every ridge and tube. It is a modern favorite as much as a traditional one, a fast way to put big, smoky, spicy flavor on the table.
The eating experience is all warmth and richness: a deep porky savoriness up front, then a slow-building chilli heat, with the tomato keeping it from tipping into pure fire. Melting the 'nduja into sliced garlic and oil before the passata goes in is what builds that base, spreading the spice and fat evenly through the sauce rather than leaving it in clumps. A splash of pasta water and grated Parmigiano stirred in off the heat give it a coating gloss and a salty edge that tempers the burn. It's a twenty-five-minute plate with real punch, best served in warm bowls for anyone who likes their pasta with heat.
Rigatoni alla 'Nduja: frequently asked questions
How many calories are in Rigatoni alla 'Nduja?
A serving has about 722 calories — 26.7g protein, 82.5g carbs, 30.9g fat, 4.5g fiber. Figures are estimated from the ingredient amounts and will shift with your portions and brands.
Is it high in protein?
Each serving has about 26.7g of protein, roughly 15% of its calories.
Is Rigatoni alla 'Nduja gluten-free?
As written, no — it contains Rigatoni. You'd need a certified gluten-free swap for that ingredient to make it gluten-free.
Is Rigatoni alla 'Nduja dairy-free?
Not as written — it uses Parmigiano-Reggiano. Swapping it for a plant-based alternative makes it dairy-free.
How long does Rigatoni alla 'Nduja take to make?
About 21 minutes start to finish, but only around 8 of those are hands-on — the rest is cooking time. In the Homecooked app the timers and parallel steps are sequenced for you so the hands-on part feels even shorter.
Do I need every ingredient to make Rigatoni alla 'Nduja?
The core ingredients are essential, but you can leave out parmigiano-reggiano — it's optional and mainly there for extra flavor or finish.
How many servings does Rigatoni alla 'Nduja make?
This recipe makes 2 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.