‘Nduja & prawn pasta

This is one of those pastas that feels far more indulgent than the time it takes to make it. Spicy, rich, and loaded with flavour, it’s a fast, weeknight dish that still feels a bit special. The kind of pasta you throw together on a busy evening but would happily serve to friends.

’Nduja & Prawn Pasta

If there’s one ingredient that can completely transform a pasta dish in minutes, it’s ’nduja. This fiery, spreadable Calabrian sausage melts into sauces, releasing smoky heat and deep savoury flavour without needing hours of cooking. Pair it with sweet prawns and tomatoes and you’ve got a pasta that’s bold, balanced, and properly satisfying.

This recipe is built around contrast. The richness and spice of the ’nduja, the natural sweetness of prawns, the acidity of tomatoes, and the fresh bitterness of rocket at the end. Nothing is complicated, but everything has a purpose. It’s fast cooking done with intent, and it’s exactly the kind of dish that earns a permanent spot in your rotation.

What makes this pasta work so well is how quickly it comes together without tasting rushed. You’re not masking flavours with cream or cheese here. Instead, you’re letting a few strong ingredients do the heavy lifting. The sauce is glossy and punchy, clinging to the pasta, with just enough heat to keep things interesting without overwhelming the prawns.

This is also one of those recipes where timing matters more than technique. Overcook the prawns and they’re rubbery. Rush the ’nduja and you won’t unlock its flavour. Get those two things right, and the rest falls into place.

Why ’nduja and prawns are such a good pairing

At first glance, spicy sausage and seafood might sound risky, but this pairing works beautifully when handled properly. ’Nduja brings heat, smoke, and richness, while prawns add sweetness and a clean, delicate texture. The key is balance. You’re not drowning the prawns in spice, you’re letting them sit alongside it.

As the ’nduja melts, it creates a base that’s almost sauce-like on its own. When the tomatoes go in, they loosen it slightly, adding acidity and body. The prawns only need a couple of minutes in the pan, just enough to turn pink and soak up some of that flavour without losing their tenderness.

Fast pasta, done properly

This is a true 15-minute pasta, but it doesn’t taste like one. The trick is having everything ready before you start. Garlic chopped, tomatoes prepped, prawns cleaned, pasta water boiling. Once the pan is hot, things move quickly, and that’s exactly how it should be.

The pasta water is your secret weapon here. A splash at the end helps emulsify the sauce, making it silky and cohesive rather than watery or oily. It’s a small step, but it makes a big difference to the final texture.

The role of rocket at the end

Rocket might seem like a small addition, but it’s doing important work. Its peppery bitterness cuts through the richness of the ’nduja and balances the sweetness of the prawns and tomatoes. Stirring it through right at the end means it just wilts, staying fresh rather than soggy.

Serving extra rocket on top, lightly dressed with olive oil and lemon, lifts the whole dish and stops it feeling heavy. It’s that final touch that makes the pasta feel finished rather than rushed.

A flexible, forgiving recipe

This is a great example of a recipe that adapts to what you have. Any short pasta works well, penne, rigatoni, fusilli. Long pasta like linguine is great too if that’s your preference. You can adjust the heat by adding more or less ’nduja, or even stir in a knob of butter at the end if you want extra richness.

It’s also ideal for cooking for two. No leftovers hanging around, no complicated scaling, just a solid, satisfying dinner that you’ll want to make again.

Ingredients

200 g pasta
80 g ’nduja
2 cloves of garlic, chopped
120 g cherry tomatoes, cut into quarters
200 g king prawns
200 g tinned tomatoes
10 g rocket, plus extra for serving

Method

1. Cook the pasta in well-salted boiling water according to the packet instructions. Reserve a mug of pasta water before draining.

2. Add a little cooking oil to a large frying pan over a medium heat. Add the ’nduja and break it up with a wooden spoon or spatula. Cook for 2–3 minutes, stirring often, until it has melted and released its oils.

3. Add the garlic, cherry tomatoes, and king prawns to the pan. Cook for 2 minutes, stirring gently, until the prawns turn pink.

4. Tip in the tinned tomatoes and bring the sauce to a gentle simmer.

5. Add the drained pasta to the pan along with the rocket. Toss well so the pasta is fully coated and the rocket wilts.

6. If the sauce needs loosening, add a splash of the reserved pasta water and toss again until glossy.

7. Dish it up and serve with extra rocket dressed lightly with olive oil and lemon juice.

FAQs

Is ’nduja very spicy?
It’s spicy, but more smoky and warming than aggressively hot. Heat levels vary by brand, so start with a little less if you’re unsure.

Can I use frozen prawns?
Yes. Defrost them fully and pat dry before cooking to avoid excess water in the pan.

What pasta shape works best?
Short pasta like penne or rigatoni is great, but linguine or spaghetti works just as well.

Can I add cheese?
Traditionally, cheese and seafood aren’t paired, but a small amount of Parmesan won’t hurt if you like it. Use sparingly.

Can I make this ahead?
It’s best eaten fresh. Reheating can overcook the prawns and dull the flavours.

What can I serve alongside it?
A simple green salad or some crusty bread is plenty. The pasta does most of the work.

This ’nduja and prawn pasta is bold, fast, and full of character. It’s the kind of dish that proves you don’t need a long ingredient list or hours in the kitchen to cook something exciting. Big flavour, minimal effort, and absolutely no compromise.