If you want a quick, impressive pasta that’s full of flavour, this spicy ’nduja pasta with creamy burrata is hard to beat. It relies mostly on pantry staples and comes together in about 20 minutes, making it perfect for a cosy weeknight or a relaxed weekend meal.
Pasta is comfort food at its best, and the mix of rich tomato sauce, spicy, spreadable ’nduja and melting burrata is particularly satisfying. The ’nduja brings a smoky, umami-packed heat that elevates a simple sauce, while burrata adds a luxurious creaminess that softens the spice and finishes the dish beautifully.
’Nduja is a spreadable Calabrian salami — spicy, soft and full of flavour. If you haven’t tried it, it’s great on pizza, stirred into shakshuka or dolloped onto hummus. If you can’t find it, diced chorizo makes a reasonable substitute, though it won’t melt into the sauce the same way.
Burrata is essentially an indulgent mozzarella: a soft outer shell with a creamy, stracciatella-style centre. When torn over hot pasta, the creamy interior drifts into the sauce, enriching it and mellowing the heat from the ’nduja. If burrata is unavailable, use fresh mozzarella instead.
Ingredients
- ’Nduja. A spicy, spreadable Calabrian salami that forms the flavour base. Look for it in specialist or well-stocked grocery stores. If you can’t find it, use chorizo cut into small pieces.
- Tomato passata. Passata gives a smooth sauce; use canned crushed or plum tomatoes if you prefer a chunkier texture.
- Parmesan. Freshly grated from a block melts best and tastes better than pre-grated varieties.
- Pasta. Fresh fettuccine is used here, but any pasta—spaghetti, penne or rigatoni—will work.
Burrata is optional but highly recommended for its creamy finish. Fresh mozzarella can be substituted if needed.
How to make it
Begin by frying crushed garlic in olive oil, then add the ’nduja and cook it down until it dissolves into the garlicky oil. Stir in the tomato passata and bring the sauce to a simmer. Reduce the heat and let it cook for about 10 minutes, stirring occasionally, until it thickens slightly.
Cook the pasta in a large pot of well-salted water until al dente. When the pasta is cooked, transfer it directly from the pot into the pan with the sauce—don’t fully drain it. Add about half a cup of the starchy pasta water and toss everything together so the sauce clings to the pasta. Stir in grated parmesan and toss again until glossy and well combined.
Pro tip: Reserve pasta water. The starchy water helps bind the sauce to the pasta and creates a silky finish.
Divide the pasta between plates and top with torn burrata (or mozzarella), fresh basil leaves and a generous grind of black pepper. The burrata will melt into the pasta, adding a creamy contrast to the spice.
Got a question?
’Nduja has a noticeable heat. If you prefer milder flavour, reduce the amount by half—about 1 heaped tablespoon will still give good flavour without overwhelming the dish.
If ’nduja isn’t available, chopped chorizo works well. It won’t dissolve into the sauce but will add a smoky, spicy element.
Fresh fettuccine is used here, but any pasta—spaghetti, penne, rigatoni or even orzo—will work nicely.
Yes. The sauce freezes well—flatten it in a zip-lock bag for easy storage and quicker defrosting. Reheat gently in a pan when ready to use.
Like this recipe? Here are some more pasta favourites
If you make this, I’d love to hear how it goes—leave a rating or comment and tag @DishedByKate on social media if you share a photo. Seeing your recreations is the best part of sharing recipes.
Quick Spicy ‘Nduja Pasta with Burrata
5 from 1 review
Author: Kate Phillips
Total Time: 20 minutes
Yield: 4 servings
Description
A quick and flavourful pasta with spicy ’nduja and creamy burrata — ready in around 20 minutes and built from simple ingredients.
Ingredients
For the ’nduja pasta —
- 14oz / 400g pasta of your choice
- 2 tablespoons salt (for the pasta water)
- 3 tablespoons olive oil
- 5 garlic cloves, crushed
- 1 teaspoon salt (for the sauce)
- 1/4 cup ’nduja
- 2 x 400g / 14oz cans crushed or plum tomatoes (or passata)
- 1/2 cup grated parmesan
To serve (optional) —
- 1 ball burrata or buffalo mozzarella
- 1 tablespoon torn basil leaves
- 2 tablespoons extra grated parmesan
Instructions
- Cook the pasta. Bring a large pot of well-salted water (about 2 tablespoons salt) to a boil. Add the pasta and cook until al dente according to packet directions.
- Make the ’nduja sauce. Heat 3 tablespoons olive oil in a pan over medium heat. Add the crushed garlic and 1 teaspoon salt, cooking for about a minute until fragrant. Add the ’nduja and press it down with a spoon, stirring until it melts into the oil. Pour in the tinned tomatoes or passata and simmer for 10 minutes, stirring occasionally, until slightly reduced.
- Combine pasta and sauce. Transfer the cooked pasta straight into the pan with the sauce, adding 1/2 cup of reserved pasta water and 1/2 cup grated parmesan. Toss until the pasta is coated and the sauce is glossy.
- Garnish and serve. Divide the pasta among plates, scatter the remaining parmesan and torn basil, and top with torn burrata or mozzarella. Serve immediately.
Notes
The sauce scales easily and freezes well—flatten in a freezer bag for compact storage. Reheat gently in a pan when needed.
If you can’t find ’nduja, use chopped chorizo.
Any pasta shape works; penne, rigatoni or spaghetti are all good alternatives to fettuccine.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: pasta
- Method: stove top
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl