Recipe: Fileja with ’Nduja and Tomato Sauce

’Nduja Sauce: Fire in Every Bite

In Calabria, ’nduja sauce is more than a fiery pasta topping — it is a symbol of boldness, resilience, and communal heritage. At its heart is ’nduja, the soft, spreadable pork salami infused with local Calabrian chili. Melted into a tomato base, it transforms into a silky, spicy sauce that clings to every twist of pasta.

The word “’nduja” comes from the French andouille, reflecting its lineage as a cured pork product, yet its fiery personality is distinctly Calabrian. Historically, ’nduja was a practical creation: a small amount could flavor an entire meal, essential in households where ingredients were precious. Families would pass down their unique chili blends through generations, each one slightly hotter, slightly richer than the last.

Children in towns like Spilinga famously tried to sneak tastes before mealtime, daring each other to handle the heat. Today, festivals celebrating ’nduja continue this tradition — giant pots of sauce are stirred in town squares, with music, laughter, and plenty of anticipation for the first forkful.

Fun Facts:

’Nduja was historically considered a “poor man’s luxury” because a small smear could flavor an entire dish.
The town of Spilinga is renowned as the birthplace of authentic ’nduja.
Stirring ’nduja into sauce is a communal affair at local festivals, accompanied by tarantella music.

Fileja with ’Nduja and Tomato Sauce

Serves: 4
Ingredients:

400g fileja pasta
2 tbsp olive oil
150g ’nduja (spicy spreadable Calabrian salami)
1 can (400g) chopped tomatoes
2 garlic cloves, minced
Salt, to taste
Fresh parsley, chopped, for garnish

Instructions:

Cook the fileja in salted boiling water until al dente. Drain, reserving 1 cup of pasta water.
In a pan, heat olive oil over medium heat. Add garlic and sauté until fragrant.
Add ’nduja and cook for 2–3 minutes until it melts and infuses the oil.
Add chopped tomatoes, simmer for 10 minutes. Add a splash of pasta water to loosen sauce if needed.
Toss cooked pasta in the sauce until well coated.
Serve hot, garnished with chopped parsley.

Plant-Based Fileja with ‘Nduja-Style Tomato Sauce

All the Calabrian fire — none of the pork!

In Calabria, the famous ’nduja sauce is all about warmth, passion, and spice. Traditionally made with pork and fiery Calabrian chillies, it’s the soul of southern comfort food. But here’s a plant-based twist that keeps all the heat, richness, and flavor — while staying 100% vegan.

We swap the meat for sun-dried tomatoes, smoked paprika, and Calabrian chilli paste to recreate that deep, smoky kick. The result? A silky, spicy sauce that clings to every twist of fileja — Calabria’s handmade, rustic pasta. Each bite is sunshine, sea breeze, and southern soul in one forkful.