Nduja — looks like a typo, tastes like a wow. Nduja is a luscious Italian pate of Calabrian chili, fennel, garlic, and, alas, pork. But not here. My vegan nduja recipe, inspired by a version at Giorgio Rapicavoli’s Luca hits all the right flavor notes. It has the same gutsy spices, but no pig. Fresh and sundried tomatoes and smoked paprika add the umami, and olive oil provides a little richness in the mouth. Slather it on bruschetta or flatbread, dredge vegetables through it or enjoy it as the boldest, easiest no-cook pasta sauce ever.
- 3 ounces sun-dried tomatoes in oil
- 1 cup fresh tomatoes coarsely chopped (or 1/2 15-ounce can diced tomatoes, preferably fire roasted)
- 2 cloves garlic
- 1 tablespoon fennel seeds toasted
- 1 teaspoon smoked paprika
- 1/2 teaspoon Calabrian chili or red pepper flakes more if you like it bold. I like it bold
- 2 tablespoons olive oil
- sea salt to taste
- Spoon everything into a food processor. Blitz for a minute until smooth and rosy, about a minute, and you’re done.
Nduja really is the easiest no-cook pasta sauce. Find out as I make it from start to finish in this quick video!
More Pasta Recipes You’ll Love
- Christmas Pasta
- Not Your Nonna’s Pasta for World Pasta Day
- Pantescan Pasta With Capers, Olives and Tomatoes
- Cauliflower Pasta