Pasta & Pizza
Pasta con 'Nduja – spicy tomato sauce
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
'Nduja melts in the tomato sauce and brings strong spice. A little pasta water binds the sauce to the noodles; The spiciness can be controlled using the available quantity selection.
Timing
- For: 4 people
- Preparation: 15 mins.
- Cooking time: 20 mins.
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 585 kcal
- Protein
- ≈ 20.3 g
- Carbohydrates
- ≈ 75.5 g
- Fat
- ≈ 20.3 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured. Varying only the listed quantity assumptions gives 560–605 kcal per unit stated above. This is neither a measured range nor a statistical confidence interval.
Salumi Pasini Nduja piccante (reference product)
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 400 g short pasta, e.g. B. Fileja or Rigatoni · ≈ 400 g · Assumed quantity / reference product
Teigwaren eifrei, roh (E401000) - 60-100g 'Nduja · ≈ 80 g · Assumed quantity / reference product
Salumi Pasini Nduja piccante (reference product) (NDUJA_PASINI)
Varied quantity range: 60–100 g - 500 g pureed tomatoes · ≈ 500 g · Assumed quantity / reference product
Tomaten passiert/Tomatenpüree (R161200) - 1 red onion · ≈ 100 g · Assumed item weight × count; total amount
Speisezwiebel roh (G480100) - 2 tbsp olive oil · ≈ 27.3 g · Assumed quantity / reference product
Olivenöl (Q120000) - 50g Pecorino · ≈ 50 g · Assumed quantity / reference product
Hartkäse mind. 45 % Fett i. Tr. (M300600) - Some basil leaves · ≈ 10 g · Assumed quantity / reference product
Basilikum roh (G061000)
Not included in the base calculation
- Salt as needed · Salt or small seasoning amount; no salt/micronutrient calculation
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 400 g short pasta, e.g. B. Fileja or Rigatoni
- 60-100g 'Nduja
- 500 g pureed tomatoes
- 1 red onion
- 2 tbsp olive oil
- 50g Pecorino
- Some basil leaves
- Salt as needed
Instructions
- Cut the onion very finely and sauté in olive oil for 5 minutes until translucent.
- Add 'nduja in small pieces and melt over low heat without burning them.
- Stir in the tomatoes and simmer gently for 15 minutes.
- Cook the pasta in salted water until al dente, reserving some of the cooking water.
- Add the pasta to the sauce, stir with a little of the cooking water until smooth and serve with basil and, if desired, Pecorino.
Tips
- 'Nduja varies greatly in spiciness and salt content. Start with 60 g and only add seasoning at the end.
You can also find this recipe in Svens kulinarische Italienreise. Look inside the book · View on Amazon ↗
