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Linguine with Creamy ‘Nduja Tomato Sauce

Linguine with Creamy ‘Nduja Tomato Sauce: A Spicy Delight

A delightful and spicy Linguine with Creamy ‘Nduja Tomato Sauce ready in just 20 minutes, perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 oz Linguine Use any long pasta as substitute.
For the Sauce
  • 2 tbsp Olive Oil Can substitute with vegetable oil.
  • 2 medium Shallots Substitute with yellow onion if needed.
  • 3 cloves Garlic Cloves Use garlic powder in a pinch.
  • 2 tbsp Tomato Paste Can be replaced with crushed tomatoes.
  • to taste Salt Adjust according to taste.
  • to taste Black Pepper Use freshly cracked for best flavor.
  • 1 tsp Dried Thyme Oregano can serve as an alternative.
  • 3 oz ‘Nduja For milder taste, use less or substitute with spicy sausage.
  • 2 tbsp Lemon Juice Substitute with vinegar if unavailable.
  • ½ cup Sun-Dried Tomatoes Use fresh tomatoes if not available.
  • 1 cup Cream (20% fat) Substitute with half-and-half or non-dairy alternative.
  • ½ cup Grated Parmesan Use nutritional yeast for vegan options.
  • 2 tbsp Chopped Parsley Omit if unavailable.

Equipment

  • Large pot
  • Skillet
  • Colander
  • Wooden spoon

Method
 

Step-by-Step Instructions
  1. Boil a large pot of salted water. Chop the shallots, mince the garlic, and chop sun-dried tomatoes as it heats.
  2. Add linguine to boiling water and cook until al dente, about 8-10 minutes. Reserve 1 cup of pasta cooking water before draining.
  3. Heat olive oil in a skillet and sauté shallots and garlic for about 3 minutes until translucent.
  4. Stir in tomato paste and cook for 2 minutes, then add salt, black pepper, and thyme.
  5. Add 'Nduja to the skillet, breaking it apart as you mix. Cook for another minute.
  6. Mix in lemon juice and sun-dried tomatoes. Gradually add reserved pasta water to create a smooth sauce.
  7. Pour in cream, raise heat, and bring to a gentle simmer. Add Parmesan and stir until melted.
  8. Fold in cooked linguine and parsley, tossing for 1-2 minutes until well coated.

Nutrition

Serving: 1servingCalories: 650kcalCarbohydrates: 75gProtein: 25gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 550mgPotassium: 400mgFiber: 4gSugar: 6gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

Taste for seasoning after adding ‘Nduja, as its heat can vary. Consider making a double batch for leftovers. Reserve pasta water for a silky sauce.

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