Crispy Sausage Nduja Pasta with Tomato, Mascarpone, and Parmesan Recipe

If you’re craving something rich, comforting, and bursting with incredible flavor, you have to try this Crispy Sausage Nduja Pasta with Tomato, Mascarpone, and Parmesan Recipe. I absolutely love how the spicy, smoky nduja melds beautifully with the creamy mascarpone and fresh tomatoes, plus the crispy sausage bits add the most satisfying texture. Trust me, once you make this, it’s going to become your go-to pasta dish for busy weeknights or impressing friends over dinner. Keep reading because this recipe is fan-freaking-tastic and easier than it looks!

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Ingredients You’ll Need

The magic really starts with a handful of ingredients that pair perfectly together. Using good-quality pork sausages and authentic nduja paste really elevates the dish. Grab fresh basil for brightness and don’t shy away from generous Parmesan for that finishing touch.

• Pork sausages: Use sausages with natural casings—you’ll find removing the casings easier if they’re cold right from the fridge.
• Olive oil: A good drizzle helps get the sausage beautifully crisp without sticking.
• Cherry tomatoes: Small, sweet tomatoes that burst during cooking make the sauce naturally fresh and vibrant.
• Tomato paste: Adds concentrated tomato flavor and depth to the sauce.
• Nduja paste: This spreadable, spicy pork sausage from Calabria is key for that smoky heat.
• Mascarpone: Creamy, mild, and luxurious—it smooths out the sauce perfectly.
• Fresh basil: Adds herbaceous brightness just before serving.
• Pasta (orecchiette preferred): This little ear-shaped pasta holds sauce wonderfully, but any pasta you have on hand will work great.
• Salt & pepper: Season simply to enhance every ingredient’s flavor.
• Parmesan: Freshly grated for a savory finish that melts slightly into the pasta.

Variations

I love how versatile this Crispy Sausage Nduja Pasta with Tomato, Mascarpone, and Parmesan Recipe is—you can easily tweak it to suit your mood, pantry, or dietary needs.

• Vegetarian variation: I’ve tried swapping sausage for sautéed mushrooms with smoked paprika to keep that smoky depth without meat. It’s surprisingly satisfying!
• Spice level: If you want it less fiery, dial back the nduja paste, or if you like it hotter, toss in a pinch of chili flakes or more nduja.
• Pasta shape swap: While orecchiette is perfect for catching sauce, penne or rigatoni also work well if that’s what you have on hand.
• Extra veggies: Sometimes I throw in spinach or roasted peppers for a pop of color and nutrition—totally optional but delicious.

How to Make Crispy Sausage Nduja Pasta with Tomato, Mascarpone, and Parmesan Recipe

Step 1: Crispy Sausage Perfection

Start by heating a drizzle of olive oil over medium heat in a wide pan. Take your pork sausages—if you haven’t already removed the casings, simply score them with a knife and peel away; doing this while the meat is cold makes it much easier. Break the sausage into small pieces using a wooden spoon and fry them gently, stirring occasionally, until they turn a deep golden brown and get delightfully crispy. This typically takes 10–15 minutes, but keep an eye so they don’t burn. This step is absolutely crucial because those crispy bits are what give the dish so much character.

Step 2: Building the Sauce

Once your sausage is crisped and smelling incredible, add the cherry tomatoes, tomato paste, and nduja paste to the pan. Stir everything together and fry for a few minutes to bring out the flavors. Then pour in a good splash of water and let it bubble gently for around 10 minutes. Don’t hesitate to press the tomatoes with the back of your spoon as they cook; this helps them burst and create that luscious sauce base.

Step 3: Pasta Time

While the sauce does its thing, get your pasta boiling in a large pot of well-salted water. I like orecchiette for this dish because the little cups catch the sauce in every bite, but really any pasta will work great here. Cook according to package instructions until just al dente.

Step 4: Cream it Up

When your tomato sauce has thickened nicely, stir in the mascarpone and fresh basil leaves. Add a splash of the hot pasta water—it might feel strange at first, but this technique helps loosen the sauce and make it silky and more cohesive. Drain your pasta and add it straight to the sauce along with a generous grating of Parmesan and more torn basil. Toss everything together, adding a little more pasta water if it looks too thick. This takes just a minute and brings the dish together perfectly.

Step 5: Serve & Enjoy

Scoop your Crispy Sausage Nduja Pasta with Tomato, Mascarpone, and Parmesan Recipe into warm bowls, maybe add a final sprinkle of Parmesan, and dig in. Trust me, everybody’s going to be asking for seconds.

How to Serve Crispy Sausage Nduja Pasta with Tomato, Mascarpone, and Parmesan Recipe

Garnishes

I love topping this pasta with extra fresh basil and a generous shower of freshly grated Parmesan—it adds freshness and a salty snap that takes the dish over the top. If you want a little color and texture contrast, a drizzle of good-quality olive oil or some toasted pine nuts work wonderfully too.

Side Dishes

When I serve this, I usually keep sides simple: a crisp green salad with lemon vinaigrette or some garlic bread to soak up every bit of sauce. Roasted seasonal vegetables also pair beautifully if you want something heartier.

Creative Ways to Present

For a dinner party, try serving this pasta in shallow pasta bowls topped with edible flowers or microgreens for a pop of color. You could also plate it family-style in a large serving dish garnished generously with basil leaves and Parmesan shards—everyone loves scooping into a hearty, communal dish.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and it usually keeps well for up to 3 days. The flavors deepen overnight, though the sauce might thicken—just stir in a splash of pasta water or cream when reheating to loosen it back up.

Freezing

While I prefer eating this fresh, I’ve frozen the sauce (without pasta) in portions with great results. Just thaw in the fridge overnight and reheat gently before tossing with freshly cooked pasta. The mascarpone texture may shift slightly but still tastes fantastic.

Reheating

The best way I’ve found to reheat leftover pasta is in a skillet over low heat with a splash of water or broth to revive the sauce’s creaminess. Microwave works too—just add a little liquid and heat in short bursts, stirring in between to keep the texture luscious.

FAQs

Final Thoughts

I can’t recommend this Crispy Sausage Nduja Pasta with Tomato, Mascarpone, and Parmesan Recipe enough—it checks all the boxes for ease, flavor, and that comforting homemade feel. It’s the kind of dish that makes the whole kitchen smell amazing and has everyone lingering at the table with happy smiles. Next time you want to treat yourself or your loved ones, whip this up and enjoy every creamy, spicy, cheesy bite. You’re going to love it as much as my family does!

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