Delnevo’s Rigatoni, Italian Sausage & Nduja

Delnevo’s Rigatoni, Italian Sausage & Nduja


  • Delnevo’s pomodoro sauce
  • 250g Rigatoni pasta 
  • 3 tbsp EVOO
  • 80g Italian sausage
  • 40g Nduja - spicy Calabrian sausage *optional
  • Garlic 3 cloves minced
  • 1/2 shallot finely sliced
  • 130ml white wine or vegetable stock 
  • 50g Parmesan
  • Maldon rock Salt
  • Black pepper

Serves 2


  1. Bring a large pot of water to boil, season with salt and cook rigatoni for recommended time, minus 1 minute.
  2. While the rigatoni is cooking, heat the olive in large frying pan on high heat for 1 minute. Add the sausage meat and season with pepper.
  3. Break up and cook for 3 minutes until meat is uniformly cooked.
  4. Add the shallot, garlic, salt and pepper and cook for a further 2 minutes.
  5. Add the white wine, deglaze the pan and reduce liquids by half.
  6. Add Delnevo’s pomodoro sauce, reduce to a low heat and bring to a simmer.
  7. Keeping one cup of pasta water aside, drain the rigatoni and add to the sauce with the N'duja and parmesan.
  8. Turn the heat up high and toss well, adding the required amount of pasta water to finish cooking and reach a nice, creamy consistency.

*To add an extra kick, drizzle with Delnevos Chilli Oil and serve

Back to blog

Leave a comment

Please note, comments need to be approved before they are published.

1 of 6