‘Nduja & Burrata Pasta
Spicy, rich tomato and 'nduja pasta topped with a ball of creamy burrata.
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Servings: 2
Ingredients
- 200 g Pasta
- 1 Red onion diced
- 60 g ‘Nduja
- 2 tbsp Vegetable oil
- 3 Cloves of garlic chopped
- 100 ml Red wine
- 400 ml Tomato passata
- 1 Bunch of fresh basil
- 2 x 150g Burrata drained weight
To serve:
- Parmesan cheese
Instructions
- Drop the pasta into salted boiling water and cook for two minutes less than the packet states.
- Meanwhile, heat some oil in a large frying pan and cook the onions for a few minutes over a medium to high heat until they start to soften.
- Add the 2 tbsp of oil to the ‘nduja and use a fork to mash it up a bit.
- Add the ‘nduja into the pan and cook for a few minutes to release the flavours.
- Chuck in the garlic and cook for one more minute before pouring in the red wine. Boil it until the wine has reduced by half.
- Now pour in the tomato passata, use a ladle to add in some of the seasoned pasta water and stir it well. Cook it over a medium heat for a few minutes.
- Once the pasta is al dente, drain it and add it to the sauce. Keep some of the pasta water and add it in if you need to loosen up the sauce a bit.
- Add in the torn basil and stir it through. Taste for seasoning.
- Dish it up, and pop the ball of burrata on top.
- Grate over some parmesan cheese, then enjoy!