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Nduja-Style Rigatoni with Whipped Ricotta

Nduja-Style Rigatoni with Whipped Ricotta reads umami 6.6, richness 5.9 and salinity 4.6 on Palate's 0–10 flavor X-ray — a Italian main, about 44 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 7.3 / 10
• Sweet & Fruity — 3.5 / 10
• Sour & Bright — 3.5 / 10
• Bitter & Earthy — 2.7 / 10
• Rich & Fat — 6.4 / 10
• Aromatic & Spice — 4.8 / 10

The measured notes (of 18)

Umami 6.6 · Richness 5.9 · Salinity 4.6 · Allium 4.2 · Herbaceous 3.5 · Sourness 2.8 · Fruity 2.7 · Sweetness 2.6 · Funk & Ferment 2.5 · Citrus 2.4 · Smoke 2.3 · Heat 2.0 · Floral 1.9 · Nutty 1.8 · Earthy 1.6 · Bitterness 1.1 · Warm Spice 1.0

What's in it (15)

• rigatoni pasta — 340 g
• hot italian sausage — 454 g
• tomato paste — 30 g
• red chili flakes — 5 g
• smoked paprika — 5 g
• olive oil — 27 g
• yellow onion — 110 g
• garlic — 12 g
• tomatoes — 411 g
• dry white wine — 118 g
• fresh ricotta — 237 g
• heavy cream — 59 g
• salt — 5 g
• parmesan cheese — 57 g
• basil — 15 g

Time & effort: about 44 min (42 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 163.2 kcal, 8.2 g protein, 5.8 g fat, 18.3 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. In a small bowl, whisk together the ricotta, cream, and a pinch of the salt until light and fluffy; set aside at room temperature while you build the sauce.
2. Bring a large pot of well-salted water to a boil over high heat. Add the rigatoni and cook until al dente, 10-11 minutes.
3. Meanwhile, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the sausage, breaking it into small crumbles with a spoon, and cook until deeply browned and no longer pink, 7-8 minutes, until it reaches 160°F.
4. Add the onion to the skillet and cook, stirring occasionally, until softened and translucent, 4-5 minutes.
5. Stir in the garlic, tomato paste, red pepper flakes, and smoked paprika; cook, stirring constantly, until the paste darkens to brick-red and smells deeply toasted, about 2 minutes — this is what gives the sauce its nduja-like richness.
6. Pour in the white wine, scraping up any browned bits from the bottom of the pan, and let it bubble until mostly evaporated, about 2 minutes.
7. Add the crushed tomatoes and remaining salt; bring to a simmer and cook, stirring occasionally, until slightly thickened, 10-12 minutes.
8. When the pasta is al dente, reserve 1 cup of the pasta water, then drain the rigatoni and add it directly to the sauce along with a splash of the reserved pasta water. Toss over medium heat until glossy and well coated, 1-2 minutes, then remove from heat and stir in the Parmesan until melted.
9. Divide the pasta among bowls, top each with a generous dollop of the whipped ricotta, and finish with torn basil and more Parmesan.

Dishes with a similar flavor shape

• Spicy Sausage Rigatoni — Italian-American
• Turkey Bolognese with Rigatoni — Italian-American
• Creamy Sun-Dried Tomato Chicken Pasta — Italian-American
• Sausage and Peppers — Italian-American
• Spicy Vodka Rigatoni with Burrata — Italian-American

Keep reading: what umami, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.