Dinner

Nduja & Spring Greens Pasta Recipe

ByEthan Lark November 21, 2025November 21, 2025

Introduction

This nduja and spring greens pasta is a vibrant, flavorful dish that combines spicy nduja sausage with tender greens and a crunchy breadcrumb topping. It’s a quick, satisfying meal perfect for a cozy weeknight dinner.

A white bowl contains a serving of flat, orange-colored pasta noodles mixed with dark green leafy vegetables. The pasta looks soft and slightly curled with sauce coating each strand, giving a moist texture. On top, there is a sprinkling of light brown, crumbly bits that add a crunchy contrast. The bowl sits on a white marbled surface, creating a clean and simple backdrop. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

200g long pasta (we used tagliatelle)
3 tbsp olive oil
2 small banana shallots, finely chopped
3 garlic cloves, finely chopped
20g nduja
2 tbsp tomato purée
200g spring greens, finely shredded
½ lemon, juiced
25g breadcrumbs
10g parsley, finely chopped
15g parmesan, finely grated

Instructions

Step 1: Cook the pasta according to the pack instructions. Reserve a mugful of the pasta water before draining thoroughly.
Step 2: Heat 2 tablespoons of olive oil in a frying pan over medium heat. Add the finely chopped shallots with a pinch of salt and fry gently for 10-12 minutes until softened but not colored.
Step 3: Stir in the garlic, nduja, and tomato purée. Cook for another 2-3 minutes until the tomato purée caramelizes slightly.
Step 4: Add the shredded spring greens, a splash of water, and the lemon juice. Cook for 4-5 minutes until the greens have wilted.
Step 5: In a separate pan, heat the remaining 1 tablespoon of olive oil. Add the breadcrumbs and stir to coat them in the oil. Toast over medium heat for 3 minutes until golden.
Step 6: Remove the toasted breadcrumbs from heat and stir in the parsley, parmesan, and a pinch of seasoning.
Step 7: Add the cooked pasta to the pan with the greens. Toss to coat, adding reserved pasta water as needed to loosen the sauce. Season to taste and add an extra splash of lemon juice if desired.
Step 8: Serve the pasta topped with the breadcrumb mixture for a delicious crunchy finish.

Tips & Variations

Use any long pasta you like; pappardelle or fettuccine work well if tagliatelle isn’t available.
If you prefer less heat, reduce the amount of nduja or substitute with spicy chorizo.
Add a handful of toasted pine nuts to the breadcrumb topping for extra texture and flavor.
For a vegan version, skip the parmesan and use vegan cheese or nutritional yeast instead.

Storage

Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a pan with a splash of water to loosen the sauce, or microwave until warmed through. The breadcrumb topping is best added fresh when serving to maintain its crunch.

How to Serve

A white plate holds a serving of flat, wide pasta noodles arranged loosely in a mound. The noodles are coated in a reddish-orange sauce, giving them a warm color. Mixed in with the pasta are strips of dark green, leafy vegetables scattered throughout. On top, there is a textured crumb-like topping with a light brown and green color, adding a crunchy appearance. The background features a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What is nduja?

Nduja is a spicy, spreadable pork sausage from Italy, known for its rich, smoky flavor and soft texture. It adds a delicious heat and depth to dishes like pasta.