The Ultimate Nduja Pasta Bake
Bringing Italian Comfort Home: The Magic of Pasta al Forno
When it comes to true Italian comfort food, few dishes evoke the warmth of home quite like pasta al forno—literally translated as "pasta from the oven".
In Italy, pasta al forno is far more than a simple weekday meal. It is the beating heart of Sunday family gatherings, festive occasions, and long, relaxed lunches. Originating as a celebratory feast in Southern Italy, it was traditionally created to turn simple pantry ingredients—pasta, slow-simmered sauces, and fresh local cheeses—into something grand and indulgent.
For the team at Carluccio's, the beauty of a classic baked pasta lies in its contrasting textures: tender pasta enveloped in a rich, velvety sauce underneath, topped with a golden, bubbling crust of melted mozzarella and crisp Parmigiano Reggiano.
What is ’Nduja? The Fire of Calabria
To take a classic baked pasta from comforting to extraordinary, look no further than ’Nduja (pronounced en-DOO-yah).
Originating from the small Calabrian town of Spilinga in Southern Italy, ’nduja is a unique, spicy, spreadable salami made from cured pork and fiery Calabrian red chillies. What makes it so special in the kitchen is its remarkable versatility. Because of its high fat content, ’nduja melts seamlessly when heated, transforming a humble tomato sauce into a glossy, smoky, and richly spiced coating that clings effortlessly to every ridge of pasta.
Recipe: The Ultimate ’Nduja Pasta Bake
This recipe combines bronze-die pasta, sweet Italian tomatoes, fiery ’nduja, and creamy mozzarella for the ultimate midweek crowd-pleaser or weekend feast.
Ingredients
(Serves 4–6)
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1 small yellow onion, finely diced
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2 cloves garlic, finely minced
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2–3 tbsp Carluccio’s ’Nduja (adjust to taste depending on your heat preference)
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1 tsp dried oregano
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1 ball (125g) fresh Mozzarella, torn into small pieces
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60g Parmigiano Reggiano, freshly grated
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Fresh basil leaves, to garnish
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Sea salt and freshly cracked black pepper, to taste
Step-by-Step Instructions
1. Prepare the Base
Preheat your oven to 200°C (180°C fan / Gas Mark 6). Heat the extra virgin olive oil in a large pan over medium heat. Add the diced onion and garlic, cooking gently for about 5 minutes until soft and translucent.
2. Melt the ’Nduja
Add the ’nduja directly into the pan with the onions. Stir constantly over medium-low heat for 1–2 minutes; you will see it soften and melt into a vibrant, fragrant orange-red oil.
3. Simmer the Sauce
Pour in the chopped tomatoes (or passata) and dried oregano. Stir well to combine with the melted ’nduja. Season with a pinch of salt and pepper, lower the heat, and simmer gently for 15 minutes until the sauce has thickened and rich flavours have combined.
4. Boil the Pasta (Crucial Step)
While the sauce simmers, bring a large pot of generously salted water to the boil. Add your pasta and cook for 2–3 minutes less than the packet instructions. The pasta should still be quite firm (al dente), as it will continue cooking in the oven and absorbing the spicy sauce without turning soft. Drain and set aside.
5. Combine and Layer
Toss the drained pasta directly into the sauce, stirring until every piece is thoroughly coated. Fold through half of the torn mozzarella. Transfer the pasta mixture into a deep ovenproof baking dish.
6. Bake to Perfection
Scatter the remaining mozzarella and all of the freshly grated Parmigiano Reggiano evenly over the top. Place in the oven and bake for 20 minutes, or until the cheese is melted, bubbling, and beautifully golden-brown at the edges.
7. Rest and Serve
Remove from the oven and let it rest for 5 minutes before serving. Garnish with fresh basil leaves and serve alongside a crisp green salad and crusty Italian bread.
Buon Appetito!
