The Art of the Italian Pasta Bake (Al forno): A Family Meal Crowdpleaser
A Family Supper — Nduja Pasta Bake Recipe
There is a particular kind of magic that happens when pasta meets a hot oven. In Italy, these dishes are known as pasta al forno, a cornerstone of Sunday family gatherings. Unlike the quick, tossed pasta dishes of a busy weeknight, a bake represents patience and celebration. It is the art of "assembling" flavours so they can meld together under a golden, bubbling crust.
While every region has its version—from the decadent lasagne of Emilia-Romagna to the rich, aubergine-heavy bakes of Sicily—the heart of the dish remains the same: comfort. It is designed to be placed in the middle of a crowded table, inviting everyone to dig in for those coveted crispy edges and the molten centre.
The Fiery Heart of Calabria: 'Nduja
To give a traditional bake a contemporary, soulful kick, we look to the "toe" of Italy's boot: Calabria. This is the birthplace of 'Nduja, a unique, spreadable salami that has taken the culinary world by storm.
Originally created as a humble "cucina povera" (peasant food) staple, 'Nduja is crafted using pork fats, herbs, and a generous amount of fiery Calabrian chillies. The result is a smoky, spicy, and incredibly versatile ingredient that melts into sauces, providing an instant depth of flavour that usually takes hours to achieve.
We have regular nduja pasta sauce recipe to go with staight up boild pasta, but for our Nduja pasta bake, check out the Carluccio's Recipe below...
Recipe: 'Nduja & Penne Regine Pasta Bake
This recipe marries the bold heat of the south with the architectural perfection of Penne Regine. These "Queen’s Pens" are wider than standard penne and feature deep ridges, making them the ideal vessel for trapping every drop of the spicy tomato sauce.
Ingredients
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500g Penne Regine
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2 tins of high-quality chopped tomatoes
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2 cloves of garlic, thinly sliced
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1 ball of fresh mozzarella, torn
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50g Parmesan, finely grated
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Fresh basil leaves
Method
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Prepare the Sauce: In a large pan, gently sauté the garlic in a splash of olive oil until softened. Add the 'Nduja Spicy Salami Spread, stirring it over a low heat until it begins to melt and release its vibrant red oils.
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Simmer: Pour in the chopped tomatoes and a splash of water. Season lightly (the 'Nduja is already well-seasoned) and simmer for 15 minutes until the sauce has thickened and turned a deep, glossy orange. Stir in a handful of torn basil.
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Cook the Pasta: Bring a large pot of salted water to the boil. Cook the Penne Regine for about 2 minutes less than the packet instructions. It should be very firm (al dente), as it will finish cooking in the oven.
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Assemble: Drain the pasta and toss it directly into the sauce. Transfer half the mixture into a large ovenproof dish. Scatter over half of the mozzarella. Top with the remaining pasta and the rest of the mozzarella and Parmesan.
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Bake: Place in a preheated oven at 200°C for 15–20 minutes until the cheese is bubbling and starting to brown.
