Nduja Burrata Rigatoni

• Rigatoni(400 g)
• Nduja(120 g)
• Burrata(200 g)
• Onion(1)
• Garlic(3 cloves)
• Tomato paste(1 tbsp)
• Canned tomatoes(400 g)
• Parmesan(40 g)
• Fresh basil(10 g)
• Olive oil(1 tbsp)
• Salt(1 tsp)
• Black pepper(½ tsp)
• Chili flakes(½ tsp)optional

Method

1. 1

   Bring a large pot of well-salted water to the boil. Meanwhile, finely chop {Onion}, thinly slice {Garlic}, tear {Fresh basil}, and drain the {Burrata} if it looks very wet.

   ~8 min

2. 2

   Cook {Rigatoni} in the boiling water until just shy of al dente, according to the pack timing. Reserve 250ml pasta water before draining.

   ~10 min

3. 3

   While the pasta cooks, heat {Olive oil} in a large skillet over medium heat. Add {Onion} with half the {Salt} and cook until softened. Stir in {Garlic}, then add {Nduja}, {Tomato paste}, and {Chili flakes} if using, breaking the nduja up so it melts into the onions.

   ~5 min

4. 4

   Pour in {Canned tomatoes}, add the remaining {Salt} and {Black pepper}, and simmer until the sauce thickens slightly and turns glossy. If it gets too thick, splash in a little reserved pasta water.

   ~5 min

5. 5

   Add the drained {Rigatoni} to the sauce with most of the {Parmesan} and a splash of reserved pasta water. Toss until the pasta is evenly coated and the sauce clings inside the tubes. Fold through half the {Fresh basil}.

   ~3 min

6. 6

   Spoon the rigatoni into bowls. Tear over the {Burrata}, finish with the remaining {Parmesan} and {Fresh basil}, and serve straight away so the cheese softens into the hot sauce.

   ~2 min