Perché Ci Credo 'Nduja Pasta Sauce
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Sugo No. 14 from Perché Ci Credo — a Salentine pasta sauce built around 'nduja, the famous spreadable spicy pork salami of southern Italy. Italian tomatoes (80%) form the foundation, with 10% 'nduja stirred through the sauce to bring its signature smoky heat, deep porky richness and slow-burning chilli warmth. Capers, onion and good extra virgin olive oil round out the recipe — five elements doing different work, with no added sugar, no preservatives, no shortcuts.
'Nduja is one of the great Italian regional specialities. Originally from Calabria — the toe of Italy, the region just south of the Salento — it is a soft, spreadable pork salami made from the cuts that wouldn't otherwise be cured (belly, jowl, shoulder), bound together with a generous quantity of dried Calabrian chilli. Stirred into a tomato sauce it dissolves almost completely, melting through the tomato to release its fat, its spice and its salty pork umami in a way that no other ingredient can replicate. The Calabrian and Salentine kitchens have been using it this way for generations — it is the regional version of the small piece of meat or salami that lifts a simple tomato sauce into something serious. The capers in this version add a sharp herbal lift that cuts through the richness and stops the sauce becoming heavy.
The heat is gentle, not aggressive — a slow warmth that builds across the meal rather than a sharp upfront kick. The richness is balanced. This is a serious sauce that turns a Tuesday plate of pasta into a proper supper, and a single jar will reward 3–4 portions with 350g of pasta.
Producer: Perché Ci Credo, Lecce, Salento, Puglia, Italy
Tomato content: 80% 'Nduja content: 10%
Ingredients: Tomato 80% (Italy), 'nduja 10% (pork fat & meat, chilli, pepper, salt), extra virgin olive oil, onion, capers, salt
No added: Sugar, preservatives, colourings or additives
Net: 330g
Serves: 3–4 with 350g of pasta
Allergens: None
Storage: Store in a cool, dry place. Refrigerate after opening and consume within 3 days.
