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Pasta with 'Nduja and Onions (fileja nduja e cipolla)

‘Nduja is something special. It’s a spicy, sweet, savoury and an addictive spreadable fermented pork spread. You will want to use it in everything! It’s one of my favourite ingredients to use and putting it in a pasta dish just makes sense. This recipe is a classic Calabrian dish, it’s simple, it’s easy, it’s delicious. Enjoy!


Recipe by Mark Calaminici | Food Loves Company

Serves 4


3 tbsp. Extra virgin olive oil

1/2 small-med red onion, finely sliced or chopped

Salt, to taste

Freshly cracked pepper, to taste

100-200g ‘Nduja

398ml jar of passata or cherry tomatoes (optional)

400g fileja pasta or pasta of choice

40g Pecorino cheese, finely grated

Fresh basil, to taste, torn or chopped


1. In a pan on low-medium heat, add 3 tbsp. Extra virgin olive oil, onions and season with salt and freshly cracked pepper. Cook, stirring occasionally. Once the onions have softened, add the ‘Nduja and cook it down until it has melted. If adding tomatoes, you can add them now and if not using passata, break any tomatoes up with a wooden spoon. Stir frequently as pasta cooks.

2. Cook the pasta in a large pot of boiling salted water. Reserve pasta water.

3. Remove the pasta a couple minutes before al dente to finish cooking it in the pan. Add the pasta to the pan and toss to incorporate all the ingredients, adding more pasta water if needed. Once pasta is cooked, remove pan from heat or turn off heat and add Pecorino a handful at a time, mixing and tossing. Add fresh basil, mix and toss. Plate the pasta and you can garnish with more pecorino if you like. Enjoy!


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