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Pasta Arrabbiata with ’Nduja, served in a rustic ceramic bowl.

Pasta Arrabbiata with ’Nduja

This spicy Calabrian pasta combines smooth tomato passata, red onion, and spreadable ’nduja sausage for a bold, smoky, and rich sauce. Quick to make yet full of flavor, it’s perfect for busy nights or cozy dinners.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 people
Course: Main Course (Pasta)
Cuisine: Italian (Calabrian)
Calories: 520
Ingredients Method Notes

Ingredients
  

Core Ingredients
  • 2 tbsp olive oil plus extra for finishing
  • 1 medium red onion finely chopped
  • 1 –2 tbsp ’nduja paste adjust to taste
  • 2 cups about 500 ml tomato passata
  • Salt and black pepper to taste
  • Optional: small pinch of sugar if tomatoes are sharp
For the Pasta
  • 400 g dried pasta rigatoni, penne, or fileja – about 100 g per person
  • 1 cup reserved pasta cooking water
Finishing Touches
  • 1 knob of butter optional, for gloss
  • 1/4 cup grated Pecorino Romano or Parmesan cheese
  • Fresh basil leaves torn
  • Extra virgin olive oil for drizzling

Method
 

Prep first.
  1. Bring a large pot of salted water to a boil. Finely chop the red onion and measure out your ingredients.
Soften the onion.
  1. Heat olive oil in a large skillet over medium heat. Add chopped onion and cook for 3–4 minutes until soft and translucent.
Add the ’nduja.
  1. Stir in the ’nduja paste and let it melt into the onions for about 30–60 seconds, releasing its smoky chili aroma.
Add tomato passata.
  1. Pour in the tomato passata and a splash of water. Stir and simmer gently.
  2. For a bright, fresh sauce, simmer 5 minutes.
  3. For a richer, deeper sauce, simmer 20–30 minutes.
Cook the pasta.
  1. While the sauce simmers, cook your pasta in the boiling water until just shy of al dente. Reserve 1 cup of pasta water before draining.
Combine pasta and sauce.
  1. Add drained pasta to the skillet with the sauce. Toss well over medium heat, adding small splashes of pasta water until the sauce clings and turns glossy.
Finish and serve.
  1. Remove from heat. Stir in a knob of butter if you like extra shine. Add grated cheese, torn basil, and a drizzle of olive oil. Serve immediately.

Notes

  • Adjust the heat by using less ’nduja or stirring in butter or cream at the end.
  • Save your pasta water — it’s key for a silky, restaurant-style sauce.
  • Rigatoni and fileja grip this sauce best, but spaghetti works fine if well-tossed.
  • Pecorino gives a saltier punch, Parmesan adds nuttiness — both are great choices.
  • The sauce freezes beautifully for up to 3 months.