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Fileja alla ‘Nduja (Spicy Calabrian ‘Nduja Pasta)

Fileja alla 'Nduja is a super simple and delicious spicy pasta dish. It's made with traditional Fileja pasta, spicy 'Nduja sausage, tomato and topped with Pecorino cheese. This is for those who can handle the heat!

Prep Time
2 mins
Cook Time
2 mins
Total Time
14 mins
Servings: 4 servings
Calories: 538 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 14 oz (400g) Fileja pasta (or a short pasta shape such as Penne)
  • 2.5 oz (70g) ‘Nduja
  • 14 oz (400g) canned crushed tomatoes (we used Mutti Polpa)
  • 1 garlic clove whole and peeled
  • pecorino for serving
  • olive oil
  • salt

Instructions

    Cup of Yum
  1. Bring a large pot of water to a boil and salt it well. Add your pasta and cook until al dente.
  2. Meanwhile, add around 2 tablespoons of olive oil to a large pan. Saute the whole peeled clove of garlic for a minute or two until fragrant.
  3. Add the ‘Nduja and let it melt. Once melted and bubbling add the tomatoes with a small pinch of salt and let the sauce simmer for 10 minutes.
  4. Transfer the cooked pasta to the sauce and toss until evenly coated in the sauce.
  5. Serve in bowls topped with plenty of Pecorino cheese.

Notes

  • 'Nduja varieties - 'Nduja is packaged in different shapes and sizes so it may not come in one thick slice like we have pictured above. If possible, avoid 'Nduja sold in jars as it's just not the same. Heat level - Traditionally 100g (3.5oz) of 'Nduja is added to the sauce. I find this to be a little too hot for me and found 70g (2.5oz) to be a good amount (still very hot without blowing your socks off!). This is all up to personal preference. Pasta shapes - You can have a go at make Fileja at home using our semolina pasta dough or use dried if you have it. Since it can be hard to find you can use another short shape, I like using Penne for this sauce too. Adding herbs - some variations of this recipe add fresh basil in at the end but I don't think it needs it. Leftovers - the pasta sauce will keep well in the fridge for up to 2 days and can be reheated or eaten at room temperature.
  • 'Nduja varieties - 'Nduja is packaged in different shapes and sizes so it may not come in one thick slice like we have pictured above. If possible, avoid 'Nduja sold in jars as it's just not the same.
  • Heat level - Traditionally 100g (3.5oz) of 'Nduja is added to the sauce. I find this to be a little too hot for me and found 70g (2.5oz) to be a good amount (still very hot without blowing your socks off!). This is all up to personal preference.
  • Pasta shapes - You can have a go at make Fileja at home using our semolina pasta dough or use dried if you have it. Since it can be hard to find you can use another short shape, I like using Penne for this sauce too.
  • Adding herbs - some variations of this recipe add fresh basil in at the end but I don't think it needs it.
  • Leftovers - the pasta sauce will keep well in the fridge for up to 2 days and can be reheated or eaten at room temperature.

Nutrition Information

Calories 538kcal (27%) Carbohydrates 79g (26%) Protein 17g (34%) Fat 18g (28%) Saturated Fat 4g (20%) Polyunsaturated Fat 3g Monounsaturated Fat 9g Trans Fat 0.1g Cholesterol 97mg (32%) Sodium 152mg (6%) Potassium 538mg (15%) Fiber 5g (20%) Sugar 6g (12%) Vitamin A 365IU (7%) Vitamin C 13mg (14%) Calcium 74mg (7%) Iron 3mg (17%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 538

% Daily Value*

Calories 538kcal 27%
Carbohydrates 79g 26%
Protein 17g 34%
Fat 18g 28%
Saturated Fat 4g 20%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 9g 45%
Trans Fat 0.1g 5%
Cholesterol 97mg 32%
Sodium 152mg 6%
Potassium 538mg 11%
Fiber 5g 20%
Sugar 6g 12%
Vitamin A 365IU 7%
Vitamin C 13mg 14%
Calcium 74mg 7%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.