’Nduja, Cream Cheese & Sun-dried Tomato Pasta

This is one of those pastas that feels slightly illegal for how good it is versus how little effort it takes. Creamy, spicy, rich, and fresh all at once, with a sauce that comes together in the time it takes to cook the pasta. The ’nduja brings warmth and depth, the cream cheese smooths everything out, and the lemon and rocket stop it tipping into heavy territory.

It’s bold but balanced. Indulgent but not claggy. Comforting, but with enough sharpness to keep you going back for forkful after forkful. This is a 20-minute dinner that tastes like you actually tried.

’Nduja, Cream Cheese & Sun-dried Tomato Pasta

This ’nduja, cream cheese, and sun-dried tomato pasta is creamy, spicy, and seriously moreish. Softened ’nduja melts into cream cheese to form a silky, punchy sauce that clings to every piece of pasta. Sun-dried tomatoes bring sweetness and chew, lemon adds brightness, and rocket wilts in at the end for freshness and bite.

The sauce is rich without being heavy, spicy without being aggressive, and balanced enough that you don’t feel knocked out halfway through the bowl. It’s fast, flexible, and deeply satisfying, exactly what you want from a proper midweek pasta.

This is not subtle food. It’s confident, cosy, and built for cravings.

Why this combination works

’Nduja is doing a lot of the heavy lifting here. It melts down easily, releasing spicy, porky fat that becomes the backbone of the sauce. Instead of needing loads of ingredients, you get heat, richness, and depth from one spoonable sausage.

Cream cheese smooths everything out. It softens the spice, adds body, and creates that glossy, clingy texture without needing cream or a roux. It’s forgiving, quick, and perfect for one-pan sauces.

Sun-dried tomatoes bring concentrated sweetness and a bit of chew, which contrasts beautifully with the creamy sauce. Lemon zest and juice cut through the richness, keeping everything fresh and lively, while rocket adds a peppery edge that stops the dish feeling flat.

Every ingredient has a job, and none of them are just along for the ride.

Fast pasta, big payoff

This is one of those recipes that feels like a cheat code. The sauce comes together in minutes, there’s no long simmer, and everything finishes in the same pan.

It’s ideal for nights when you want something comforting but can’t be bothered with a project. It’s also a great “what’s in the fridge” dinner, because the structure is solid enough to handle swaps and additions without falling apart.

Once you’ve made it once, you’ll remember it. Once you’ve made it twice, it’s in the regular rotation.

Equipment you’ll need

A large pot for cooking the pasta, a wide frying pan for the sauce, a colander, and a mug for pasta water.

A zester is useful for the lemon, but not essential if you’re careful.

That’s it. Minimal kit, maximum reward.

Ingredients

200 g penne pasta
80 g ’nduja
125 g cream cheese
100 ml chicken stock, or water
Zest and juice of ½ lemon
80 g sun-dried tomatoes, sliced
30 g rocket

Salt and black pepper

To serve:
Grated Parmesan

Short list, loud flavours.

How to make it

Bring a large pot of well-salted water to the boil. Cook the penne according to the packet instructions until al dente. Before draining, reserve a small mug of the pasta water.

While the pasta cooks, place a large pan over low heat. Add the ’nduja and let it soften gently for about a minute. Stir it so it melts down and releases its oils.

Add the cream cheese and chicken stock to the pan. Stir continuously until the sauce is smooth, creamy, and fully combined. Keep the heat low so it doesn’t split.

Add the drained pasta straight into the sauce along with the lemon zest and juice. Toss well so every piece of pasta is coated. Add a splash of the reserved pasta water if needed to loosen the sauce and keep it silky.

Take the pan off the heat. Stir through the sun-dried tomatoes and rocket, letting the rocket just wilt from the residual heat.

Season to taste with salt and black pepper. Go gently with the salt at first, ’nduja, cream cheese, and sun-dried tomatoes all bring their own.

Serve immediately with plenty of grated Parmesan.

What good creamy pasta should look like

The sauce should coat the pasta evenly, not pool at the bottom.

It should be glossy and loose, not thick or stodgy.

The rocket should be just wilted, still green and fresh.

If it looks dry, add pasta water. If it looks heavy, add lemon juice.

Tips for best results

Keep the heat low when melting the ’nduja and cream cheese.

Reserve pasta water, even if you think you won’t need it.

Add the rocket off the heat so it stays fresh.

Taste before seasoning. Salt sneaks up on you in this one.

Serve immediately. This pasta waits for no one.

Easy variations

Swap penne for rigatoni or fusilli.

Add crispy bacon or pancetta if you want extra savoury depth.

Throw in olives or capers for a salty kick.

Add a splash of cream for extra richness if you’re feeling reckless.

Use spinach instead of rocket for a milder finish.

What to serve it with

Nothing, honestly. It’s a complete bowl.

If you want something on the side, a sharp green salad works well.

Wine is encouraged. Something crisp balances the creaminess nicely.

Storage and leftovers

This is best eaten fresh.

Leftovers will keep in the fridge for up to a day. Reheat gently with a splash of water to loosen the sauce.

Freezing isn’t ideal, the sauce can split.

If you’ve got leftovers, congratulations on your restraint.

FAQs

Is this very spicy?
No. The ’nduja adds warmth rather than serious heat. Adjust to taste.

Can I use mascarpone instead of cream cheese?
Yes. It’ll be richer and slightly looser, still excellent.

Can I make it vegetarian?
You’d need to replace the ’nduja with chilli paste and smoked paprika. Different, but still good.

Does the lemon matter?
Yes. It’s what stops the dish feeling heavy.

Can I double it?
Absolutely. Just use a big pan.

Final word

This ’nduja, cream cheese, and sun-dried tomato pasta is fast, creamy, spicy, and outrageously moreish. It’s the kind of recipe that saves busy nights and quietly becomes a favourite.

Twenty minutes, one pan, and a bowl you won’t want to share.