Viral ’Nduja Bitter Greens Penne

Looking for a pasta dish that really wakes up your taste buds This fiery ‘nduja bitter greens penne is for anyone who loves bold Italian flavors and vibrant color on the plate With rich spicy sausage and peppery greens tucked into every bite it is my weeknight go to when I want something with real personality and not a lot of fuss

I first made this when I found ‘nduja at an Italian deli and was curious Ever since every guest I serve it to ends up wanting the recipe and the leftovers

Ingredients

• Penne rigate pasta: Gives a satisfyingly chewy bite and holds the sauce in all those ridges Choose bronze cut for more flavor absorption
• Olive oil: Provides the base for sautéing and adds a peppery richness Good quality makes a big difference
• Yellow onion: Adds sweetness to balance the heat from the sausage Look for firm onions with papery skin
• Garlic: Delivers a savory backbone Fresh cloves are best for full aroma
• ‘Nduja spicy spreadable salumi: Adds signature heat and richness Ask for Calabrian style for maximum kick Use the freshest you can find
• Crushed red pepper flakes: Optional but great for spice lovers Choose freshly packed flakes for the best flavor
• Dry white wine: Lifts and brightens the sauce A crisp unoaked Italian white is ideal
• Canned chopped tomatoes: Build the body and simmering base of the sauce San Marzano or similar full flavored brands are best
• Sea salt: Enhances all the other flavors Flake sea salt works well
• Freshly ground black pepper: For freshness and aromatic heat
• Dandelion greens mustard greens or broccoli rabe: Bring deep earthy flavors and a bit of bitterness Look for leaves that are perky and not wilted
• Baby spinach: Rounds out the bitterness and brings a mild green flavor Select bags with bright green leaves
• Pecorino Romano cheese: For tang and salty kick Always grate fresh and avoid pre grated
• Lemon zest: Brightens all the richness and gives the dish a sunny finish Zest just the yellow outer layer

Instructions

Boil the Pasta:

Bring a large pot of salted water to a rolling boil Add penne and cook just until al dente following the timing on your package Stir occasionally to prevent sticking Before draining scoop out one cup of the pasta water and set aside

Sauté the Aromatics:

Pour olive oil into a large skillet and warm over medium heat Add the finely chopped onion Stir frequently letting the onion sweat gently for about three to four minutes until translucent Now add the minced garlic and sauté only thirty seconds until just fragrant If garlic browns it will turn bitter so keep the heat steady

Melt the ‘Nduja:

Crumble ‘nduja into the onions and garlic along with crushed red pepper flakes if you want more heat Stir continuously letting the ‘nduja melt and coat everything in a red spicy oil This should take about two minutes The aroma will deepen

Deglaze and Build the Sauce:

Raise the heat and pour dry white wine into the skillet Use a wooden spoon to scrape up any bits from the bottom Let it bubble and reduce slightly for one to two minutes This adds depth and acidity to balance the sausage

Simmer with Tomatoes:

Add the canned chopped tomatoes directly into the skillet Sprinkle in sea salt and several cracks of black pepper Stir well and reduce the heat to maintain a gentle simmer Let the mix bubble uncovered for eight to ten minutes Stir often to prevent catching The sauce should thicken and become glossy

Add the Bitter Greens:

Place the chopped bitter greens and baby spinach into the skillet Pile them in and stir gently until they wilt down and release some of their juices This will take about two to three minutes They brighten the color and flavor of the dish instantly

Toss with Pasta:

Add the drained penne directly into the skillet with the sauce Toss vigorously to coat each piece If it looks dry drizzle in reserved pasta water a little at a time to help everything come together in a silky sauce

Finish with Cheese and Zest:

Take the skillet off the heat Sprinkle with grated Pecorino Romano and the zest of one lemon Toss again so the cheese melts and the lemon fragrance lifts from the pot Taste and adjust seasoning with salt and pepper if needed

Serve and Garnish:

Spoon the pasta into bowls and finish with more Pecorino and a drizzle of good olive oil if you like Serve immediately while piping hot

The ‘nduja in this recipe is my absolute favorite part It perfumes the kitchen for hours after and always reminds me of family trips to Calabria where we would hunt down the freshest spicy sausage for days The first time I served this to my family everyone dug in before the plates even hit the table

Storage Tips

Let leftovers cool fully then keep in an airtight container in the fridge Pasta stays good for up to three days When reheating add a spoonful of water to help loosen the sauce and reheat gently

Ingredient Substitutions

No ‘nduja Use spicy Italian sausage out of the casing or even a plant based alternative For greens swap in kale arugula or Swiss chard Zucchini or roasted red peppers make tasty extra add ins

Serving Suggestions

Serve with chunks of crusty Italian bread and a green salad If you love wine a crisp white like Verdicchio or Fiano di Avellino cuts through the heat perfectly For a feast add a simple citrus avocado salad alongside

Cultural and Historical Context

This dish borrows from the bold rustic flavors of southern Italy where ‘nduja is famous for its fiery kick Traditionally ‘nduja is used sparingly to boost sauces and stews and it ties beautifully with the bitter tang of local wild greens Bitter greens are a prized Italian staple signaling the change of seasons in Calabrian food culture

Seasonal Adaptations

Try baby kale when winter greens are scarce In early summer swap in fresh cherry tomatoes for the canned variety For a cold weather treat mix in roasted winter squash cubes with the bitter greens

Success Stories

A friend once brought this dish to a potluck and watched it vanish before any other main course I shared this recipe with my cousin who lives far from any Italian market She used kale and spicy chorizo with great results and said she never knew weeknight pasta could be so special

Freezer Meal Conversion

To freeze let the pasta cool completely then portion into individual airtight containers Defrost overnight in the fridge and reheat gently with a splash of water The sauce maintains its flavor and even deepens after resting

If you love powerful savory flavors and a hint of spicy heat this penne might just become your new dinner favorite It is robust enough for cold nights but feels bright and fresh thanks to the greens and lemon zest This is the pasta recipe that convinced my family there is more to Italian cooking than just tomato sauce and basil

Common Recipe Questions

→ What bitter greens work best in this dish?

Dandelion greens, mustard greens, broccoli rabe, or even kale and arugula pair well, each adding their own unique flavor and bite.

→ Can this be made vegetarian?

Yes, swap out ’nduja for sun-dried tomatoes and add extra chili flakes to mimic the dish’s depth and heat.

→ What wine pairs nicely here?

A crisp Italian white, such as Verdicchio, complements the spicy sausage and earthy greens delightfully.

→ How do I get the sauce silky?

Reserve some pasta water and mix it in gradually with the penne to help the sauce coat each piece smoothly.

→ What tools are needed for preparation?

You’ll need a large pot, skillet, tongs or a pasta spoon, and a fine grater for the cheese and lemon zest.