Lemon Pappardelle with Nduja


Up until now, I’ve only used nduja on charcuterie platters – the wonderful spread that is so good on warm bread. That is, until I saw this recipe online.

If you aren’t familiar with nduja, it’s a spreadable pork sausage from southern Italy, spiced with Calabrian chile peppers. Nduja can be made from scratch, and maybe some day I will, but it’s so easy just to buy a tube. How to pronounce? In-doo-ya.

I have seen nduja included in red sauces, but in this recipe the nduja flavor is right there, not masked by anything else.

The recipe that got my attention is from Delicious Magazine – a really posh British cooking magazine that is also online. The actual name of the recipe is Sicilian pappardelle with nduja and crunchy breadcrumbs. In it, Sicilian lemons are recommended, but alas, there none to be found in Oklahoma. However, I did use Castelvetrano olives in this pasta, to make it a bit more Sicilian!

I wanted to include broccolini in this pasta for something green, but there wasn’t any at my local store. Frozen peas would work, or asparagus in the spring.

Sicilian Lemon Pappardelle with Nduja and Crunchy Breadcrumbs
Slightly adapted

30g/1 ounce unsalted butter
4 shallots, sliced
2 garlic cloves, crushed
Zest and juice of 3 lemons, plus wedges to serve
50g/2 ounces nduja, crumbled
Bunch fresh parsley, chopped
Salt and pepper
3 tablespoons extra-virgin olive oil, plus extra for frying
50g/2 ounces fresh white breadcrumbs
400g fresh papardelle (I used dried)
1/3 cup heavy cream
40g/2 ounces Parmesan, grated, plus extra to serve
Castelvetrano olives, pitted, sliced lengthwise (optional)

Heat the butter in a large pan over a low heat and fry the shallots for 15 minutes until soft. Add the garlic, lemon zest and juice, then cook for a minute.

Add the nduja and half the parsley, then fry for 1-2 minutes.

In a small frying pan, heat a glug of olive oil, add the breadcrumbs and fry over a medium heat for 3-4 minutes until crisp. Set aside.

Cook the pappardelle according to package directions. Drain, reserving some of the cooking water, then add the pasta to the nduja mixture. Set over a medium heat, then toss with a splash of the pasta water, cream, 3 tablespoons of olive oil and the Parmesan.

Season to taste and divide among bowls or place in large serving bowl. Add the olives, if using, then sprinkle with the crunchy breadcrumbs and remaining parsley.

Serve with lemon wedges and extra Parmesan.

I also served the pasta with the Calabrian peppers for some extra heat!

note: Not all of my grams to ounces calibrations are correct. The ounces are what I actually used.

49 thoughts on “Lemon Pappardelle with Nduja

  1. I had a weird premonition the other day. I was downtown and was suddenly being pulled to stop at Time Market to pick up some nduja. Silly me fought the urge. I should have known you would have a fantastic recipe that included nduja today…

  2. My absolute favorite thing about reading recipes on sites I love is learning about an food/ingredient or dish that I’ve never heard of. Nduja is one of them. I’m excited to try it, and then the pasta dish. And maybe it’s odd to have a favorite shape of pasta, but mine in hands down Pappardelle. :-D ~Valentina

    • I agree – I learn so much from blogs! You can never know it all. This is really good to know about, if you do nothing else then serve it with other charcuterie. It’s not hard to find, either. I like pappardelle too! Also bucatini…

  3. hi mimi
    i just have to say that while yes there is a UK version of Delicious mag, it is in fact an australian magazine! Your recipe sounds very tasty with lots of wonderful flavours!

  4. When we were in Calabria we noticed they put chillies in just about everything (Calabrian pancetta? With chillies. Calabrian coppa? With chillies.) ‘Nduja is everywhere, too. I’m trying to imagine what this tastes like with all that lemon juice. It accentuates the hotness I would expect. I’m curious if this is based on a Calabrian dish.

    • I have no idea. I just thought it was a wonderful way to use nduja. Interesting that they stick Calabrian peppers in the charcuterie. I didn’t find this pasta hot at all. It was more of a flavor to me, comparable to having a little bacon in the pasta. Really good.

  5. Mimi, this looks delightful! Nduja was new to me, so I’m glad you told us how it is pronounced. I occasionally make a spreadable pork sausage from my husband’s French Canadian heritage. It’s called Cretons (pronounced kreh-tohn)—no chili peppers, though!

  6. I love the way Sicilians prepare pasta with the breadcrumbs! I’m familiar with nduja but have never prepared any recipe with it. This post is the kind that I love in that it’s more than a recpe, it’s an education! I’d love to prepare this someday, Mimi! Happy Autumn!

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