Creamy One-Pot Nduja Pasta

Name: Creamy One-Pot Nduja Pasta
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 2 tbsp nduja; 400 g mafalda pasta; 200 g cherry tomatoes, halved; 65 g green olives, roughly chopped; 1 red onion, finely chopped; 2 cloves garlic, grated; 2 tbsp olive oil; 1 litre hot vegetable stock; 4 tbsp mascarpone; 50 g Parmesan, grated, plus extra for serving

This creamy one-pot nduja pasta is rich, spicy, and packed with savory flavor from sweet onions, briny olives, and blistered cherry tomatoes. Everything cooks in a single pot, so you get a silky sauce and perfectly coated pasta with minimal cleanup.

Servings4 Portions

Prep Time10 Mins

Cook Time35 Mins

Difficulty

Easy

Ingredients

nduja
2 tbsp
mafalda pasta
400 g
cherry tomatoes, halved
200 g
green olives, roughly chopped
65 g
red onion, finely chopped
1
garlic, grated
2 cloves
olive oil
2 tbsp
hot vegetable stock
1 litre
mascarpone
4 tbsp
Parmesan, grated, plus extra for serving
50 g

Step-by-Step Instructions

Heat the olive oil in a large casserole dish or deep saute pan with a lid over medium heat. Add the finely chopped red onion and grated garlic, then cook for 8-10 minutes, stirring often, until the onion is soft and lightly golden.

Stir in the nduja and cook for 2-3 minutes so it melts into the onions and becomes fragrant. Add the chopped green olives and halved cherry tomatoes, season with salt and black pepper, and cook for 5-6 minutes until the tomatoes start to blister and release their juices.

Add the mafalda pasta and pour in the hot vegetable stock. Bring to a boil, then reduce to a gentle simmer and cover with the lid. Cook for about 15 minutes, stirring well after 5 minutes and again as needed, until the pasta is al dente and most of the liquid has been absorbed.

Remove the pan from the heat and stir in the mascarpone and grated Parmesan until the sauce is creamy and smooth. Taste and adjust the seasoning, then serve immediately with extra Parmesan on top.

Chef's Tips

If you cannot find nduja, use a spicy spreadable salami or a little chili paste with sausage meat for a similar effect. Stir the pasta once or twice while it simmers so it cooks evenly and does not stick. Leftovers keep well in the fridge for up to 2 days; loosen with a splash of water or stock when reheating.