‘Nduja is the name given to a spicy Italian sausage, which you’ll often find mixed with spices and sold as a paste. Here’s our version, which we combine with a tomato sauce to create a seriously rich and comforting pasta.
Notes:
Making this gluten-free? Substitute the pasta with gluten-free pasta and the miso-paste with tamari.
Bird’s eye chillies are very hot and they give this pasta a real spicy kick. If you prefer things less spicy, you can substitute for a milder chilli or simply add less chillies.
We use brown-rice miso paste, which is also unpasteurised and has a really well balanced flavour profile. However you could substitute this for equal amounts of soy sauce.
Vegan ‘Nduja Pasta
Serves:4 peoplePrep Time:Cooking Time:
Nutrition facts:200 calories20 grams fat
Rating: 3.3/5
( 8 voted )
Ingredients
70g (2.5oz) sun-dried tomatoes in oil, drained
3 garlic cloves
2 bird's eye chillies, ends trimmed
2 tsp smoked paprika
1 tbsp red wine vinegar
2 tbsp miso paste, see notes
1 handful of fresh basil
olive oil
2 x 400g (14.1oz) tins of whole tomatoes
320g (11.3oz) pasta, we use mafaldine (or gluten-free pasta)
salt
vegan parmesan, optional
Instructions
Add the sun-dried tomatoes along with 2 tablespoons of oil from their jar to a small blender. Next peel one of the garlic cloves and add it to the blender followed by the chillies, smoked paprika, red wine vinegar and miso paste. Blend until smooth - this is your ‘Nduja paste - then leave to one side.
Remove the basil leaves from their stalks, then finely chop the stalks and put the leaves to one side. Peel and finely chop the two remaining garlic cloves.
Drizzle some olive oil in a hot pan on a medium heat. Add the basil stalks and garlic. Fry for 1-2 minutes or until the garlic begins to brown.
Add the tinned tomatoes and ‘Nduja paste, then lower the heat and simmer for 20-30 minutes or until the sauce has thickened. Leave the tomatoes to break down by their own into the sauce, which will improve the flavour.
When the sauce is nearly ready, cook the pasta until al dente in salted boiling water.
Slice the basil leaves, then add them to the sauce, season to taste with salt and use a spoon to break up any tomatoes which haven't broken down. Then drain the pasta directly into the sauce and stir to combine while adding splashes of pasta water to help loosen the sauce.
We love to top with grated vegan parmesan to serve. Enjoy!
4 Comments
Made this tonight, so quick & easy and absolutely delicious!
Thanks Elaine!
Loved your recipe instructions on the vegan nduja pasta recipe. Thanks for such amazing words.
Incredible taste, amazing substitute. So easy, and such a deep flavour it gives to fishes.