This 'nduja pasta mafalde is not for the faint-hearted - it's bold, spicy, and unapologetically rich. The soft, ribbon-like mafalde pasta clings perfectly to a rich and spicy tomato sauce infused with fiery Calabrian 'nduja, creating a dish that feels indulgent yet incredibly simple to make. It's perfect for weekend dinners or entertaining.
The original recipe is from the Olive magazine website when I was searching for recipes using mafalde pasta. I'd seen an advert in a food magazine for the pasta and really fancied trying it.
Mafalde is a flat and wide, ribbon-shaped pasta that I buy from Amazon. It's delicious with this rich and spicy pork mince and tomato sauce, flavoured with 'nduja and parmesan. The recipe comes from London-based restaurant Bancone.
Tip
- Optional variations:
- Add some spinach or cavolo nero for extra colour and nutrition.
- Up the tomato flavour with some passata or cherry tomatoes.
- Boost the veg by adding roasted red peppers or sautéed mushrooms.
- For extra heat add chilli flakes or Calabrian chilli oil.
- This 'nduja pasta mafalde recipe is easily adapted if you're cooking for less or more people.
FREQUENTLY ASKED QUESTIONS
'Nduja is a soft, spicy Calabrian sausage made with pork and chilli. It melts when heated, making it perfect for sauces.
It can be - heat varies by brand. Start with a small amount and adjust.
You can use spicy chorizo paste or softened chorizo, though the flavour will differ.
Mafalde is ideal, but tagliatelle, pappardelle, or rigatoni also work well.
Yes - the pork and 'nduja sauce can be made ahead and reheated gently while the pasta is cooked fresh.
Yes - the pork and 'nduja sauce can be frozen for up to 3 months in airtight containers. Defrost and reheat gently while cooking the pasta fresh.
Use less 'nduja, or add some double cream or a spoon of mascarpone to the sauce.
Other recipes you might also like to try
Click here for all pasta dishes, and here to browse pork recipes.
Recent New Recipes
Category Spotlight...
DATE NIGHT
Set the mood for a romantic evening with some delicious food...whether it's just you cooking for your loved one, or you cook together! As you browse the page you'll find suggestions for different meal ideas and cuisines as well as 2 collections - one for starters and one for mains. They're all designed to impress without the stress.
How to make this 'Nduja Pasta Mafalde
Ingredients
- 2 tbsp vegetable oil
- 350g pork mince
- salt and freshly ground black pepper
- 1 tsp olive oil
- 1 carrot (approx. 100g), finely diced
- 1 onion (approx. 140g), finely chopped
- 3 sticks celery, trimmed and finely diced
- 1 heaped tbsp tomato purée
- 100ml white wine
- 100g 'nduja
- 500ml chicken stock (made using 1 chicken stock cube or pot)
- 1 bay leaf
- 150ml whole milk (I use semi-skimmed)
- 300g mafalde pasta (or tagliatelle as an alternative can be used)
- 100g parmesan, finely grated, to garnish
Instructions
- Heat the vegetable oil in a shallow casserole on a high heat. Add the pork mince and lightly season with salt and freshly ground black pepper. Cook for 12 to 15 minutes, until really brown, stirring occasionally.
- In a separate frying pan, heat the 1 tsp of olive oil over a medium to low heat. Add the carrot, onion and celery, season with some salt and fry for 10 minutes, until soft but without colouring, stirring occasionally.
- Add the tomato purée to the pork and stir, cooking it out (for about 1 minute) until it reaches a light orangey colour. Add the white wine and cook for about 30 seconds, until evaporated. Now add the cooked vegetables to the pork, mix well and then add the 'nduja, stock, bay leaf and milk. Cook gently for 2 hours or until tender and reduced. Season with salt and freshly ground black pepper, to taste.
- Cook the pasta in boiling salted water according to the packet instructions. Remove from the water with tongs (reserving some cooking water for later) and add to the ragu. Incorporate gently and, if a little dry, add a ladle of cooking water and stir in, over the heat, to loosen. Serve straight away and garnish with the grated parmesan.
Recipe Collection Spotlight...
DATE NIGHT STARTERS COLLECTION
Set the mood for a romantic evening with this collection of Date Night Starters. Whether you're planning a cosy dinner for two for Valentine's Day, date night or a special celebration, find everything you need to create a memorable dining experience at home...all made with love!! 💝
Did you make this recipe?
I'd love to hear how it went…both good and bad!
Please go to the bottom of the page to rate the recipe and/or leave your comments.
⭐⭐⭐⭐⭐
It would also be great if you could take a photo and tag #FellyBull on social media, thanks.
Subscribe to receive our new and highlighted recipes in your email inbox each week...plus receive our new e-Cookbook for free!!!
✉️
'Nduja Pasta Mafalde
Ingredients
- 2 tbsp vegetable oil
- 350 g (12.3 oz) pork mince
- salt and freshly ground black pepper
- 1 tsp olive oil
- 1 carrot (approx. 100g) finely diced
- 1 onion (approx. 140g) finely chopped
- 3 sticks celery trimmed and finely diced
- 1 heaped tbsp tomato purée
- 100 ml (0.4 cups) white wine
- 100 g (3.5 oz) 'nduja
- 500 ml (2 cups) chicken stock (made using 1 chicken stock cube or pot)
- 1 bay leaf
- 150 ml (½ cup) milk (I use semi-skimmed)
- 300 g (10.6 oz) mafalde pasta (or tagliatelle as an alternative can be used)
- 100 g (3.5 oz) parmesan finely grated, to garnish
Instructions
- Heat the vegetable oil in a shallow casserole on a high heat. Add the pork mince and lightly season with salt and freshly ground black pepper. Cook for 12 to 15 minutes, until really brown, stirring occasionally.
- In a separate frying pan, heat the 1 tsp of olive oil over a medium to low heat. Add the carrot, onion and celery, season with some salt and fry for 10 minutes, until soft but without colouring, stirring occasionally.
- Add the tomato purée to the pork and stir, cooking it out (for about 1 minute) until it reaches a light orangey colour. Add the white wine and cook for about 30 seconds, until evaporated. Now add the cooked vegetables to the pork, mix well and then add the 'nduja, stock, bay leaf and milk. Cook gently for 2 hours or until tender and reduced. Season with salt and freshly ground black pepper, to taste.
- Cook the pasta in boiling salted water according to the packet instructions. Remove from the water with tongs (reserving some cooking water for later) and add to the ragu. Incorporate gently and, if a little dry, add a ladle of cooking water and stir in, over the heat, to loosen. Serve straight away and garnish with the grated parmesan.
Notes
- Optional variations:
- Add some spinach or cavolo nero for extra colour and nutrition.
- Up the tomato flavour with some passata or cherry tomatoes.
- Boost the veg by adding roasted red peppers or sautéed mushrooms.
- For extra heat add chilli flakes or Calabrian chilli oil.
- This 'nduja pasta mafalde recipe is easily adapted if you're cooking for less or more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
LEAVE A COMMENT AND RATE THIS RECIPE