Nduja & Spring Greens Pasta Recipe
Introduction
This Nduja and spring greens pasta is a vibrant and flavorful dish combining spicy nduja sausage with fresh, tender spring greens. It’s a comforting yet elegant meal perfect for a weeknight dinner or casual entertaining.
Ingredients
- 200g long pasta (we used tagliatelle)
- 3 tbsp olive oil
- 2 small banana shallots, finely chopped
- 3 garlic cloves, finely chopped
- 20g nduja
- 2 tbsp tomato purée
- 200g spring greens, finely shredded
- ½ lemon, juiced
- 25g breadcrumbs
- 10g parsley, finely chopped
- 15g parmesan, finely grated
Instructions
- Step 1: Cook the pasta following the pack instructions, reserving a mugful of pasta water. Drain the pasta thoroughly.
- Step 2: Heat 2 tablespoons of olive oil in a frying pan over medium heat. Add the shallots with a pinch of salt and fry gently for 10–12 minutes until softened but not coloured.
- Step 3: Stir in the garlic, nduja, and tomato purée. Cook for another 2–3 minutes until the tomato purée has caramelised slightly.
- Step 4: Mix in the spring greens, a splash of water, and the lemon juice. Cook for 4–5 minutes until the greens have wilted.
- Step 5: In a separate pan, heat the remaining tablespoon of olive oil. Add the breadcrumbs and stir to coat. Toast the breadcrumbs over medium heat for 3 minutes until golden.
- Step 6: Remove the pan from heat and stir in the parsley, parmesan, and a pinch of seasoning.
- Step 7: Add the cooked pasta to the pan with the greens. Toss to combine, adding reserved pasta water as needed to loosen the sauce. Adjust seasoning, adding more lemon juice if desired.
- Step 8: Serve the pasta topped with the breadcrumb mixture for a crunchy finish.
Tips & Variations
- Use other long pasta like fettuccine or pappardelle if tagliatelle isn’t available.
- Swap spring greens for kale or spinach if you prefer a milder green.
- For extra heat, add a pinch of red pepper flakes along with the nduja.
- To keep the breadcrumb topping crisp, add it just before serving.
- Grilled chicken or roasted vegetables can be added for a heartier meal.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat, adding a splash of water or olive oil to loosen the sauce. The breadcrumb topping is best added fresh when serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
What is nduja?
Nduja is a spicy, spreadable pork sausage from southern Italy, known for its rich flavor and heat. It adds a delicious kick and depth to dishes like this pasta.
Can I use frozen greens instead of fresh spring greens?
Yes, frozen greens can be used in a pinch. Thaw and drain them well before adding to prevent excess water in the dish.
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Nduja & Spring Greens Pasta Recipe
- Total Time: 35 minutes
- Yield: Serves 2-3 1x
Description
A flavorful and comforting pasta dish featuring spicy nduja, tender spring greens, and a crunchy breadcrumb topping. This easy-to-make meal combines the warmth of slow-fried shallots and garlic with the tang of lemon juice and the richness of parmesan, delivering a perfectly balanced and satisfying dinner option.
Ingredients
Pasta and Sauce
- 200g long pasta (tagliatelle recommended)
- 3 tbsp olive oil, divided
- 2 small banana shallots, finely chopped
- 3 garlic cloves, finely chopped
- 20g nduja
- 2 tbsp tomato purée
- 200g spring greens, finely shredded
- ½ lemon, juiced
Topping
- 25g breadcrumbs
- 10g parsley, finely chopped
- 15g parmesan, finely grated
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Reserve a mugful of pasta water, then drain the pasta thoroughly.
- Prepare the shallot base: Heat 2 tablespoons of olive oil in a frying pan over medium heat. Add the finely chopped shallots along with a pinch of salt. Fry gently for 10-12 minutes, stirring occasionally, until the shallots are softened but not browned.
- Add garlic and nduja: Stir in the chopped garlic, nduja, and tomato purée. Cook for an additional 2-3 minutes until the tomato purée starts to caramelise slightly and the nduja is well incorporated.
- Cook the greens: Mix in the shredded spring greens, add a splash of water and the lemon juice. Cook for 4-5 minutes until the greens have wilted and the mixture is well combined.
- Prepare breadcrumb topping: In a separate pan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the breadcrumbs and stir to coat them evenly. Toast the breadcrumbs for about 3 minutes until golden brown, then remove from heat and stir in the chopped parsley, grated parmesan, and a pinch of seasoning.
- Combine pasta and sauce: Return to the pan with the greens and add the drained pasta. Toss everything together, adding reserved pasta water as needed to achieve a silky sauce that coats the pasta evenly. Adjust seasoning and add extra lemon juice to taste.
- Serve: Plate the pasta and generously scatter over the breadcrumb topping to add texture and flavor. Serve immediately.
Notes
- Reserving pasta water helps to loosen the sauce and bind it to the pasta perfectly.
- Adjust the amount of nduja depending on how spicy you prefer the dish.
- For a vegetarian version, substitute nduja with a mix of sautéed mushrooms and smoked paprika for a similar smoky flavor.
- Use freshly grated parmesan for the best flavor and melting quality.
- Toast the breadcrumbs carefully to avoid burning and achieve the ideal crunch.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian
Keywords: nduja pasta, spring greens pasta, spicy Italian pasta, tagliatelle recipe, quick pasta dish, easy dinner, Italian sausage pasta
