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Spicy Amatriciana with Nduja

Recipe by Chef GR on InstagramAdded 31 October 2026.

10 minutes to prep, 30 to cook. A bold twist on the classic Roman amatriciana, this dish swaps the usual pepperoncino for spicy nduja, giving the sauce a rich, smoky heat. Tender pasta is tossed with a silky tomato‑guanciale sauce, finished with a generous sprinkle of pecorino romano.

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Spicy Amatriciana with Nduja by Chef GR, a frame from the Instagram video

Method

  1. Cook guanciale in a pan over low and slow heat until rendered.

  2. Remove the cooked guanciale (and any onions) from the pot with a spoon and set it aside, reserving the rendered fat in a separate bowl.

  3. Add the squished peeled tomatoes (and/or canned Italian tomatoes with basil) to the pan and stir.

  4. Simmer the sauce for about 10 minutes.

  5. Add nduja directly to the sauce, crumbling it in while stirring.

  6. Simmer the sauce for another 10 minutes, stirring occasionally.

  7. Cook the pasta until al dente.

  8. Add the cooked pasta to the simmering sauce and finish cooking together, stirring frequently.

  9. Add the remaining half of the guanciale to the sauce.

  10. Stir in grated pecorino romano (or romano cheese) just before serving.

  11. Season with black pepper to taste.

Tips while you cook

Render guanciale first
Cook the guanciale low and slow, then set it aside while keeping the rendered fat for the sauce.
Add nduja after initial tomato simmer
Stir in the nduja after the first 10‑minute tomato simmer, then continue simmering for another 10 minutes.
Finish pasta in the sauce
Add the cooked pasta to the simmering sauce and cook together, stirring frequently.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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The recipe comes from Chef GR’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

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