Creamy N’duja Rigatoni

N’duja is one of my favourite ingredients in the world. If I eat out at a restaurant and it’s on the menu, I will always order it. It just has such an amazing, smokey flavour and really elevates a dish in my opinion. Tom and I went to London on New Years Day and I had delicious pasta dish made with N’duja but it was a tad on the spicy side so I really wanted to re-create it.

I think it’s the best pasta dish I’ve ever made and I’m 100% making it again! I also think it would be a great dish for a dinner party or a date night at home. Especially with Valentine’s Day coming up. I bought my N’duja from Marks and Spencer’s but its actually easier to buy now. This is also so easy and quick to make – definitely one if you’re not a confident cook or you’re just a pasta lover! Rigatoni works really well with this as the sauce fully coats it and gets inside the tubes for extra yumminess!

This recipe is for 2 people and takes around 25 minutes to cook!


  • 150g rigatoni
  • 1 medium brown onion, finely diced
  • 1 red chilli sliced
  • 5-6 sundried tomatoes, sliced
  • Cherry tomatoes (halved and for roasting)
  • N’duja (I have linked the one I used)
  • 125g Mascarpone
  • Fresh basil
  • Olive oil
  • 1 tsp lazy garlic (or freshly pressed if you can be bothered!)
  • Salt and pepper
  • Balsamic vinegar
  • 1 tbsp tomato puree
  • 50ml single cream
  • Fresh grated parmesan


  1. Heat your oven to 200 degrees and add the halved cherry tomatoes to an oven proof dish. Drizzle with a little olive oil and balsamic vinegar. Add some fresh basil and cook for 25 minutes in the oven.
  2. Next, fill up a large saucepan with some water and put it on to boil ready for the pasta.
  3. Now, get a frying pan and add olive oil. Start by frying the onion, garlic and chilli on a medium heat for around 5 minutes.
  4. Next, add the sundried tomatoes to the onions and the n’duja. Stir thoroughly before adding the tomato puree. Season with salt and pepper then turn it down to simmer.
  5. Your pasta water should be boiling now so measure out the rigatoni and put it on to cook.
  6. While the pasta is cooking, you can finish making the sauce. Add the mascarpone and stir it in – it will take a couple of minutes to melt down. When it has, add the cream and stir through.
  7. When your pasta is cooked, drain it and add 1 tbsp of the pasta water to the sauce.
  8. Remove the tomatoes from the oven and add them to the sauce along with the rigatoni. Stir through thoroughly and add freshly grated parmesan and basil.

Enjoy! x


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