Spicy Nduja Mascarpone Paccheri: Silky 5-Ingredient Pasta Tips, FAQ & printable recipe

Tips for success

For the best texture, use a high-quality bronze-die paccheri — the rough surface catches the sauce beautifully. If you can't find paccheri, rigatoni or ziti are excellent substitutes.

When you add the mascarpone, make sure the sauce is hot but not boiling; this prevents curdling and keeps the sauce silky. Stir gently but constantly until the cheese is fully incorporated.

To make the dish extra special, toast the paccheri in a dry skillet before boiling, just until they smell nutty, then cook as usual. This adds a subtle depth that pairs well with the smoky nduja.

For a spicier kick, add a pinch of red pepper flakes with the garlic. If you prefer a milder sauce, use a mild nduja or reduce the amount.

Variations

• Add greens: Stir in a handful of baby spinach or kale during the last minute of cooking the sauce, just until wilted. This adds color and a slight bitterness that balances the richness.
• Seafood twist: Add 200 g of peeled shrimp or scallops to the sauce after the tomatoes, cooking until just opaque before tossing with pasta. The sweetness of seafood pairs well with the spicy nduja.
• Vegetarian version: Replace the nduja with 2 tablespoons of tomato paste plus 1 teaspoon smoked paprika and 1/2 teaspoon red pepper flakes. Sauté with the shallot and garlic for a smoky, meat-free sauce.
• Creamy baked pasta: Turn this into a baked pasta by tossing the sauced paccheri with a handful of mozzarella cubes, transferring to a baking dish, topping with breadcrumbs, and baking at 375°F (190°C) for 15 minutes until golden.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezer

The sauce (without pasta) can be frozen for up to 2 months. Thaw overnight in the refrigerator and reheat gently.

Reheat

Reheat leftovers in a skillet over medium-low heat with a splash of water, stirring until hot and creamy. Avoid boiling to preserve the sauce's texture.

Leftover paccheri can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of water or pasta water to loosen the sauce.

The sauce may thicken as it cools; stirring in a little water will bring it back to a silky consistency. Avoid microwaving on high, as it can make the pasta tough.

The sauce can be made up to 2 days ahead. Prepare the sauce through step 2, let it cool, and refrigerate in an airtight container.

When ready to serve, reheat the sauce gently, add the mascarpone, and cook the pasta fresh. This is a great way to get a head start on a weeknight dinner.

Serving ideas

Serve this paccheri as a main course with a simple green salad and crusty bread to mop up the sauce. It also works as a hearty side dish for grilled meat or fish. For a more substantial meal, add a handful of cooked shrimp or shredded chicken to the sauce before tossing with pasta.

Garnish each bowl with extra grated pecorino and a few fresh basil leaves. A drizzle of good olive oil just before serving adds a fruity note. Pair with a light red wine, such as a Chianti or a fruity Sangiovese, to complement the spicy, creamy sauce.

Frequently asked questions

Recipe card

Spicy Nduja Mascarpone Paccheri: Silky 5-Ingredient Pasta

Prep 10 minCook 15 minTotal 25 minServes 4

Ingredients

• 2 tbsp olive oil
• 1 shallot, finely diced
• 3 cloves garlic, minced
• 75 g spicy Calabrian nduja sausage
• 400 ml crushed cherry tomatoes
• 120 g cold mascarpone cheese
• 400 g bronze-die paccheri pasta
• grated Pecorino Romano, for serving
• fresh basil leaves, for serving

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the shallot and cook, stirring often, until softened, about 3 minutes. Add the garlic and cook for 1 minute more, until fragrant. Add the nduja sausage, breaking it up with a spoon, and cook until it melts into the oil and turns glossy, about 2 minutes.
2. Pour in the crushed cherry tomatoes and stir to combine with the nduja mixture. Bring to a gentle simmer, then reduce the heat to low. Let the sauce bubble softly while you cook the pasta, about 8–10 minutes, stirring occasionally.
3. Bring a large pot of generously salted water to a boil. Add the paccheri and cook according to package directions until al dente, typically 11–13 minutes. Reserve about 1 cup of pasta water before draining.
4. Just before the pasta is ready, warm the sauce over medium heat. When it reaches about 185°F (85°C), add the cold mascarpone in spoonfuls, stirring constantly until the sauce is glossy and smooth. Do not let it boil.
5. Drain the paccheri and add it to the skillet with the mascarpone sauce. Toss gently with a wooden spoon so the sauce coats the pasta and gets inside every tube. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
6. Divide the paccheri among warm bowls. Top each serving with a generous shower of grated Pecorino Romano and a few fresh basil leaves. Serve immediately.

Contains: gluten, milk

Estimated nutrition per serving

Calories

620

Protein

18 g

Carbohydrates

72 g

Fat

28 g

Automatic estimate from the ingredient list, not laboratory-verified.