Spicy Sausage Pasta Bake with Nduja

Name: Spicy Sausage Pasta Bake with Nduja
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Cuisine: Italian Inspired
Ingredients: 6 good quality pork sausages, casings removed; Olive oil; 300g cherry tomatoes; 2 tbsp tomato paste; 2 tbsp nduja paste; 125g mascarpone; Fresh basil; 400g pasta (we used orecchiette but use what you have); Salt; Pepper; Parmesan, for grating; 1 ball of mozzarella

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Few things say ‘comfort food’ like a homemade pasta bake. There is just something about the crispy, cheesy topping that is utterly irresistible. I have made this recipe countless times as a classic pasta spooned straight from the pan into bowls, but one day I decided to pop it into a dish and turn it into a sausage and pasta bake. Since then, I haven’t looked back. In 15 minutes, without me doing any more than laying the table, one of our favourite pasta dishes had been taken to the next level…

This is also the ideal make ahead recipe - and one I often batch cook so I know I have a delicious homemade meal to come back to after a busy day (see FAQs to find out how). It is also super family friendly and a great way to encourage children to eat more vegetables as you can add extras like roasted peppers, peas or wilted spinach to increase the veg further. The ‘Nduja adds a lovely smoky flavour but you can swap for pesto or leave it out entirely, if you are worried it is a bit much for little ones.

Why you’ll love this Sausage and Pasta Bake

It’s a little different to your usual pasta bake as I have added smokey, spicy nduja. With the rest of the dish and the mascarpone, it doesn’t end up spicy but just has a warmth to it.
This is the ideal make ahead recipe - and one I often batch cook so I know I have a delicious homemade meal to come back to after a busy day (see FAQs to find out how).
It is also super family friendly and a great way to encourage children to eat more vegetables as you can add extras like roasted peppers, peas or wilted spinach to increase the veg further.

You will need the following ingredients:

Olive oil - a good quality olive oil adds a lovely flavour to the tomato sauce. You could use rapeseed oil, if wished - this Borderfields Garlic Infused Rapeseed Oil is delicious.

Sausages - opt for the best quality sausages you can find, it will make all the difference in terms of flavour.

Cherry tomatoes - plump, sweet and juicy - a fresh cherry tomato sauce is too good to miss when cherry tomatoes are in season. You could also use baby plum tomatoes.

Tomato purée - this intensifies the tomato flavour in the sauce. You could swap for sundried tomato paste if you prefer.

‘Nduja paste - this spicy Italian sausage paste adds a bit of heat and smokiness to the sauce. It is entirely optional if you prefer a more classic tomato pasta sauce - or you can swap for pesto for a stronger basil flavour.

Mascarpone - a creamy, thick Italian cheese with a high fat content (around 40%) and similar consistency to cream cheese. It is used in both savoury and sweet recipes - like one of my favourite puddings, tiramisu.

Fresh basil - I always think basil leaves look beautiful as a garnish, plus you get a subtle basil flavour in the finished dish.

Orecchiette - these small, curved pasta shapes are ideal for holding the tomato sauce, but you can use whatever small dried pasta you have to hand (fusilli and penne both work well).

Salt - I recommend Maldon Salt for the best flavour. Their flavoured options would both work well here too.

Black pepper - freshly ground black pepper adds a slight warmth and pepperiness to this dish.

Parmesan - a generous grating of fresh Parmesan adds a glorious umami flavour. You could also use Pecorino. Alternatively, any strong hard cheese would work.

Mozzarella - I love the way this goes all molten and gooey when baked. You could use mozzarella pearls or provolone instead.

See recipe card for the exact recipe with a full list of ingredients and measurements

Substitutions and Variations

Cherry tomatoes: you could also use baby plum tomatoes or larger tomatoes chopped up if you’re in a pinch.

Orecchiette: you can use whatever small dried pasta you have to hand (fusilli and penne both work well).

Mascarpone: you could use a splash of double cream, a dollop of cream cheese or creme fraiche if you have on hand instead.

Sausages: I have used plain pork sausages as it gives you the most flexibility in terms of flavour. But you could use different flavours according to your own tastes. You can get some lovely caramelised onion ones which would work well. Pork mince would also work the same way - just fry until lovely and crispy, and make sure you season well. I would also add a little crushed garlic and some dried herbs.

Garlic: this is lovely with a couple of crushed or roasted cloves of garlic in the sauce. Or a shake of garlic granules.

Here's how to make this Spicy Sausage Pasta Bake:

The full recipe is below but these step-by-step images may help to get started.

ONE: Heat the oil in a large non-stick frying pan set over a medium heat. Add the sausages and, using a wooden spoon, break into small pieces. Fry for about 10-15 minutes, stirring occasionally, until deep golden-brown and crisp.

TWO: Add the cherry tomatoes, tomato purée and ‘Nduja paste (if using). Stir well and continue to fry for a few more minutes. Add a splash of water and simmer gently for 10 minutes.

THREE: Get your pasta on to boil. Once a sauce has formed, add the mascarpone and stir.

FOUR: Stir in the basil leaves and pasta water.

FIVE: Add the al dente cooked pasta with half of the Parmesan and more fresh basil, if wished. Stir well to coat the pasta in the tomato sauce, adding more pasta water, as needed, to keep it loose and silky.

SIX: Tip the pasta into an ovenproof dish and spread in a smooth layer. Scatter over the torn mozzarella and remaining parmesan. Bake in the oven for 15-20 minutes until the top is bubbling and crispy.

Cooking Tips

Crispy sausages: to gain maximum crisp, it's important to break the sausages down into small pieces. They may take longer than you think to turn totally golden and crispy. Keep stirring occasionally so they don’t burn.

Adding pasta water: using pasta cooking water in pasta sauces is one of the best ways to create a silky, luscious sauce. As the pasta cooks in the boiling water, it releases starch, thus creating a starchy pasta water. This helps to bind and thicken a sauce when added to the pan. If you have a buttery or oily sauce, it will help them become creamy and non-greasy. Put simply, adding a splash of pasta cooking water to your sauce will help you create the most delicious, silky smooth, pasta sauce.

Frequently Asked Questions

Do I have to bake it?

Well, this is a sausage and pasta bake so it is designed to be finished off in the oven for all the reasons mentioned above. However, if you are short on time, it is still delicious as a tomato and sausage pasta. Simply spoon into bowls instead of an oven-proof dish and serve each portion topped with mozzarella and fresh basil.

How do I remove the casings from sausages?

This can seem a bit of a faff but gets easier once you have the hang of it. To remove the casings, score the skin done the length with a sharp knife, then pull away the sides. This works best if the sausages are fridge cold to start with.

What is ‘Nduja paste?

'Nduja is an Italian spreadable cured sausage paste made from pork, fat, spices, Calabrian chillies and herbs. It has a deep red colour and spicy flavour and is often used to add flavour to sauces and stews, as a pizza topping or spread on toast (it doesn’t need cooking). You can leave it out of this Sausage and Pasta Bake if you want a milder, more family-friendly recipe.

Can I make this Sausage and Pasta Bake in advance?

Yes! One of the (many) reasons I love this recipe is I can prep it ahead, then cover and chill it in the fridge until I need to bake it. Ideal for when you come back ravenous and want supper on the table in under 20 minutes - all you have to do is just put it in the oven and lay the table.

Can I make this Sausage and Pasta Bake vegetarian?

Definitely. With a few simple swaps, you can make a delicious vegetarian sausage and pasta bake. Opt for vegetarian-friendly sausages (you could even choose a flavoured variety) and either omit the ‘Nduja or purchase a plant-based version like this Belazu Ve-du-ya. Then all you have to do is swap the Parmesan for a vegetarian-friendly Parmesan-style hard cheese like Gran Moravia - although a strong Cheddar would work well too.

Other recipes to try:

If you like the sound of my Spicy Sausage Pasta Bake, I have so many other delicious pasta recipes for you to try. My Nduja Sausage Pasta is very similar to this recipe - but without baking it in the oven so it's even speedier. Speaking of simple suppers, my Weeknight Sausage Ragu with Penne Pasta is another winner in my household - it is such a hearty winter warmer that can be on the table in under half an hour. On the subject of sausage pastas, you simply must try my Creamy Sausage Pasta (Pasta alla Norcina) - it is luxuriously rich and creamy and packed FULL of flavour. My friends often request it when they come round (a sure sign of a good recipe if ever there was one)...

Made this recipe and loved it?

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