Italian Spicy Nduja Pasta Cobbler

Nduja, the fiery spreadable salume from Calabria, brings bold heat to this Italian-inspired pasta cobbler. Short pasta bakes under mozzarella, Parmesan, and ricotta with sausage and crushed tomatoes for a bubbling spicy dinner.

Serves 6 · 25 min prep · 45 min cook

Estimate for one serving

• 670 cal
• 28g protein
• 58g carbs
• 36g fat
• 3g fiber

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Ingredients

• 4 oz nduja
• 12 oz Italian sausage, casings removed
• 12 oz short pasta such as rigatoni or ziti
• 28 oz can crushed tomatoes
• 3/4 cup heavy cream
• 2 cups shredded mozzarella cheese
• 3/4 cup grated Parmesan cheese
• 1 cup ricotta cheese
• 4 garlic cloves, minced
• 1 yellow onion, diced
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh basil leaves
• 1 can (16 oz) refrigerated biscuit dough

Instructions

1. 1Preheat the oven to 375°F. Bring a large pot of salted water to a boil and cook the pasta for 2 minutes less than package directions so it stays very al dente; drain and set aside.
2. 2Heat olive oil in a large deep skillet over medium heat. Add the diced onion and cook 5 to 6 minutes until translucent and lightly golden.
3. 3Add the sausage and break it up with a wooden spoon. Cook until no pink remains and the edges start to brown, about 7 minutes.
4. 4Stir in the nduja and minced garlic; cook 1 to 2 minutes until the nduja melts into a spicy red oil that coats the meat. Add oregano, red pepper flakes, salt, and black pepper.
5. 5Pour in the crushed tomatoes and simmer 8 to 10 minutes until slightly thickened. Stir in the heavy cream and half the Parmesan, then fold in the drained pasta so everything is coated.
6. 6Transfer the mixture to a greased 9-by-13-inch baking dish. Dollop ricotta in spoonfuls across the surface and sprinkle with mozzarella and remaining Parmesan.
7. 7Separate the biscuit dough into individual biscuits and arrange them snugly over the pasta so they form a cobbler-style top. Brush the tops lightly with a little olive oil if desired.
8. 8Bake uncovered for 22 to 28 minutes until the biscuits are deep golden brown, the cheese is bubbling at the edges, and the center is hot.
9. 9Rest 5 minutes, tear fresh basil over the top, and scoop portions so each serving gets crispy biscuit and creamy spicy pasta.