Nduja Paccheri Bake
// Introduction
Nduja — the fiery, spreadable salumi from Calabria — is one of those ingredients that transforms everything it touches. Here it melts into San Marzano tomatoes, coats every tube of paccheri, and gets blanketed under a layer of mozzarella before hitting the oven. The result is loud, unapologetic, and absolutely worth the washing up.
// Ingredients
// Method
- 01
Preheat oven to 200°C (400°F). Cook paccheri in salted water for 2 minutes less than the packet says — it will finish in the oven.
- 02
In a large oven-safe pan, heat a drizzle of olive oil over medium heat. Add the nduja and stir until it melts into the oil, about 2 minutes.
- 03
Add the crushed San Marzano tomatoes. Season with salt and simmer for 10 minutes until slightly thickened.
- 04
Drain the pasta and toss it into the sauce. Mix well so every tube is coated.
- 05
Tear the mozzarella over the top and transfer to the oven.
- 06
Bake for 15–20 minutes until the cheese is bubbling and golden in spots.
- 07
Rest for 5 minutes before serving — it will be extremely hot and extremely good.
Ready to cook?
Get the olive oil that makes the difference.