Spicy Tomato, Nduja And Red Pepper Sauce

Nduja cut in half and sitting on a wooden plate.
Typical and traditional calabrese product: nduja of Spilinga. Photo by Salvatore Massara, c/o www.123rf.com

If you like a good spicy Italian Sauce for adding extra punch to pasta such as ravioli or tortellini, or to weave through linguini and spaghetti then try this spicy tomato, nduja and red pepper sauce. Nduja is a spicy Italian sausage that is reminiscent of Mallorcan style sausage pates like sobrassada or full-on pimento rich chorizo. This is what adds the spicy flavour and it blends naturally well with red pepper and tomatoes.  

The amount we suggest would coat about 230 – 250 grams of pasta pieces like farfalle or penne. A similar amount would make the ideal  good sauce to accompany ravioli filled with a meat or even one that acts as a welcome contrast to lemon and ricotta ravioli. Keep the oniony flavours going by adding plenty of chopped chive to the sauce after it has been served.  


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  • 4 tablespoons extra virgin olive oil
  • 100g cherry tomatoes –  chopped in half and then quarters.
  • About 3 tablespoons of nduja sausage- removed from its casing and chopped into pieces
  • 80g red pepper – chopped if not minced as finely as possible
  • 2 cloves garlic, peeled and chopped finely
  • handful of parsley
  • salt & freshly ground black pepper to taste.


  1. Heat the oil to a medium level and add the chopped garlic just to make it translucent.
  2. Add the cherry tomatoes, pepper and nduja and cook until it all breaks down.
  3. Heat for about 10 minutes, then add the parsley along with seasoning.
  4. If you want a very fine paste then whizz it all up in a food processor.
  5. Pour into a bowl of long pasta or filled pastas.

Some chefs use the sauce mixed with finely chopped chickpea as a base for filling pasta too. 


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