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Sun-Dried Tomato Pesto Pasta with ’Nduja

Calabria's soft and spicy 'Nduja salami gives this simple supper dish its plate-lickingly good flavour. We use Mafalda Corta pasta, which are like short papardelle with feathered edges that really cling to the sauce, but farfalle or fusilli work too.

Cook Time

20 mins




How to make the recipe

  1. Bring a large pan of salted water to the boil, add the pasta and cook until al dente.
  2. Drain the pasta and set aside. Return the pasta pan to the heat, add the ‘Nduja and cook gently for 2-3 minutes until warmed through.
  3. Add the pasta to the pan, spoon over the Pesto and stir until evenly coated.
  4. Divide between warm serving bowls and serve sprinkled with parmesan.