Pasta With Nduja, Lemon, & Breadcrumbs
We love Nduja, but if you are not familiar with it, nduja is a spicy, spreadable pork salumi from Calabria, Italy. Traditionally, it is made using flavorful cuts such as pork shoulder and belly, along with a blend of roasted red peppers and spices that give it its signature vibrant color and gentle heat. Despite its reputation, nduja isn’t overwhelmingly spicy—instead, it offers a warm, lingering heat balanced by a rich, savory depth that makes it incredibly versatile in the kitchen.
For me, it has just the right amount of spice, adding a bold punch of flavor without overpowering a dish. I am always on the lookout for new ways to use nduja, and when I came across this recipe from Delicious magazine that paired nduja with fresh lemon and crunchy breadcrumbs, I was immediately intrigued. It’s not a combination you see every day, but sometimes the most unexpected pairings yield the best results.
At first, I wasn’t entirely convinced how well the bright acidity of lemon would complement the richness of nduja, but the result was absolutely delicious. The lemon brings a fresh, zesty vibrancy that cuts through the richness of the pork, creating a beautifully balanced dish that feels both hearty and light at the same time. The addition of rustic breadcrumbs adds another layer of interest, providing a satisfying crunch that contrasts perfectly with the silky sauce.
I chose to use gemelli pasta for this recipe, as its twisted, corkscrew shape does a wonderful job of पकड़ing onto the sauce, ensuring every bite is full of flavor. That said, this dish is quite forgiving, and you could easily substitute your favorite pasta shape depending on what you have on hand. For the breadcrumbs, I recommend using coarse, rustic crumbs for the best texture. I simply take a couple of slices of stale Italian bread and pulse them in the food processor until roughly chopped—this gives the dish a homemade, hearty feel that perfectly complements the bold flavors of the nduja.
Buon Appetito!
Deborah Mele
Pasta With Nduja, Lemon, & Breadcrumbs
A spicy pasta dish with a vibrant lemon flavor.
Ingredients
- 6 Tablespoons Olive Oil, Divided
- 3 Garlic Cloves, Minced
- 75 Grams Crumbled Nduja
- 3 Tablespoons Tomato Paste
- Zest & Juice From 3 Medium Lemons
- 1 1/2 Cups Coarse Breadcrumbs
- 1/3 Cup Chopped Fresh Parsley Leaves
- 1/2 Cup Grated Pecorino Romano Cheese
- 3/4 Pound Pasta of Choice (See Notes Above)
Instructions
- Heat 3 tablespoons of oil in a large pan over a low heat and add the garlic, lemon zest and juice, then cook for a minute.Â
- Add the ’nduja, tomato paste, and half the parsley, then fry for 1-2 minutes.
- In a small frying pan, heat the remaining olive oil, add the breadcrumbs and fry over a medium heat for 3-4 minutes until crisp and lightly browned, then set aside.
- Cook the pasta in a pan of boiling salted water until "al dente".Â
- Drain, reserving a cupful of the cooking water, then add the pasta to the ’nduja mixture.Â
- Set over a medium heat, then toss with a little of the pasta water.
- Season to taste, divide among bowls, sprinkle with the crunchy breadcrumbs and remaining parsley, and pass the grated Pecorino cheese at the table.
Notes
Adapted from Delicious magazine.
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Nutrition Information:
Yield: 4 Serving Size: 1 1/2 cupsAmount Per Serving: Calories: 577Total Fat: 26gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 10mgSodium: 489mgCarbohydrates: 73gFiber: 6gSugar: 13gProtein: 15g
