15-Minute Creamy Nduja Pasta with Burrata

Some recipes just feel like magic and this nduja pasta is one of them. It’s rich, spicy, creamy and the best part is… it’s ready in about 15 minutes! Perfect for those nights when you want something bold and satisfying but don’t have the energy for a long cooking session.

INGREDIENTS YOU’LL NEED

• Short pasta: I love this nduja pasta with calamarata, but rigatoni, penne or fusilli also work great.
• Unsalted butter: Melts together with the nduja to make a rich, spicy base for the sauce.
• Nduja paste: The star of the dish! Smoky, spicy and spreadable. Start with 1 tablespoon if you’re spice-sensitive, or 2 for extra heat.
• Heavy cream (or half-half): Turns the nduja into a silky, creamy nduja pasta sauce that clings to every bite.
• Parmesan: Adds salty, nutty depth and helps the sauce thicken slightly.
• Lemon zest + juice: Brightens up the richness and balances the spice.
• Pasta water: Don’t forget to save a splash. It makes the sauce glossy and helps it coat the pasta perfectly.
• Fresh basil: Adds freshness and color at the end.
• Salt & pepper: Simple seasoning to bring everything together.
• To serve: Burrata (absolutely yes!), more basil, chili flakes and a little extra lemon zest to finish.

HOW TO MAKE PASTA WITH NDUJA SAUCE

Please note: This is just an overview – the full ingredients and directions are in the recipe card at the bottom of this post.

Step 1: Cook the pasta

Bring a large pot of salted water to a boil. Cook your pasta until al dente, then scoop out about a cup of the pasta water before draining (you’ll need it to finish the sauce).

Step 2: Build the sauce

In a large skillet over medium heat, melt the butter. Add the nduja paste and stir until it melts into the butter, turning it a vibrant red and releasing its smoky aroma.

Step 3: Make it creamy

Pour in the cream and stir to combine. Let it bubble gently, then add the parmesan, lemon zest, and juice. Stir until the sauce is smooth, creamy, and lightly thickened. Taste and season with salt and pepper.

Step 4: Toss the pasta

Add the drained pasta straight into the skillet with the sauce. Pour in a splash of the reserved pasta water and toss until the pasta is glossy and well coated. Stir in the fresh basil.

Step 5: Serve

Divide the nduja pasta into bowls and top with a generous piece of burrata. Finish with chili flakes, more basil, and a little extra lemon zest. Serve immediately.

NOTES FROM MY KITCHEN

Nduja: It’s a spicy, spreadable Calabrian pork sausage that melts into sauces like butter. You’ll find it in jars or vacuum-sealed packs, some softer, some firmer. A little goes a long way! I usually go with less than 1 tablespoon if I’m serving the kids, and a heaping 2 tablespoons if I want it spicy.

Cream: I think heavy cream works best here. It gives the sauce that super rich, silky texture that coats the pasta so beautifully. But I often use half-half (single cream) when I want something a little lighter, and it still turns out creamy and satisfying. Just remember to season gently! Nduja brings a good amount of salt on its own and the parmesan adds plenty too.

Pasta: I love this with calamarata (those big, round rings) or rigatoni. They hold the sauce beautifully. But really, use whatever short pasta you have – fusilli, penne, even shells.

Burrata: You don’t need the burrata… but it’s really, REALLY nice. The contrast of the cool, creamy center with the spicy, warm pasta is chef’s kiss. If you don’t have burrata, you can substitute with a spoon of ricotta or torn fresh mozzarella.

Lemon: A squeeze of lemon juice and a little zest at the end makes the sauce sing. It balances the richness and lifts all the flavors, especially the heat from the nduja.

Make it yours: You can absolutely add in extras like baby spinach or blistered cherry tomatoes if you want to bulk it up a bit. I usually keep it simple, but it’s a great base to play with.

15-minute Creamy Nduja Pasta with Burrata

Recipe by Magda | Good Food Discoveries

5.0 from 2 votes

Some recipes just feel like magic and this nduja pasta is one of them. It’s rich, spicy, creamy and the best part is… it’s ready in about 15 minutes! Perfect for those nights when you want something bold and satisfying but don’t have the energy for a long cooking session.

Course: DinnerCuisine: American, ItalianDifficulty: Easy

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Servings

2

servings

Prep time

5

minutes

Cooking time

10

minutes

Calories per serving

716

kcal

Total time

15

minutes

Cook Mode

Keep the screen of your device on

INGREDIENTS

• 8 oz (225g) short pasta of choice (I love it with calamarata)

• 1/3 cup (75g) unsalted butter

• 1-2 tbsp nduja paste (start with 1 if you’re spice-sensitive)

• 1 cup (240ml) heavy cream (or half-half for a lighter version)

• 1/2 cup (40g) freshly grated parmesan

• 1/2 lemon, zest + juice

• reserved pasta water

• handful fresh basil, chopped

• salt & pepper, to taste

• To serve: Burrata, more fresh basil, chili flakes and extra lemon zest

DIRECTIONS

• Boil your pasta in salted water until al dente. Scoop out about a cup of the pasta water before you drain it – you’ll need it later.
• Melt the butter in a skillet over medium heat. Add the nduja and stir it in – it’ll melt and turn the butter all red and spicy-smelling.
• Add the cream, give it a stir, let it bubble gently. Toss in your parmesan, lemon zest + juice, and stir until everything is creamy and smooth. Season with salt and pepper.
• Toss in the cooked pasta plus a splash of that reserved pasta water. Stir until everything is coated and glossy. Add in your chopped basil and give it a final toss.
• Serve it up: Divide into bowls, plop a big hunk of burrata on top, sprinkle with chili flakes, fresh basil and more lemon zest.

Notes

• Nduja: It’s a spicy, spreadable Calabrian pork sausage that melts into sauces like butter. You’ll find it in jars or vacuum-sealed packs, some softer, some firmer. A little goes a long way! I usually go with less than 1 tablespoon if I’m serving the kids, and a heaping 2 tablespoons if I want it spicy.
• Cream: I think heavy cream works best here. It gives the sauce that super rich, silky texture that coats the pasta so beautifully. But I often use half-half (single cream) when I want something a little lighter, and it still turns out creamy and satisfying. Just remember to season gently! Nduja brings a good amount of salt on its own and the parmesan adds plenty too.
• Burrata: You don’t need the burrata… but it’s really, REALLY nice. The contrast of the cool, creamy center with the spicy, warm pasta is chef’s kiss. If you don’t have burrata, you can substitute with a spoon of ricotta or torn fresh mozzarella.
• The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Nutrition Facts

• Total number of serves: 2
• Calories: 716kcal
• Fat: 52g
• Carbohydrates: 44g
• Protein: 18g

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