'NDUJA & BURRATA RIGATONI

If you can get your hands on this pair of Italian beauties then you are in for a wild ride. It is spiciness and it is creaminess. For some reason it's sausage, but its a paste? Bizarre. This is a really tasty din dins. This much I do know. Mix that creamy burrata into the spicy pasta and have yourself a time.

15 Mins

Ingredients

(To Serve 4)

500g Rigatoni
4 Cloves Garlic
4-5 Tablespoons Good Olive Oil
Teaspoon of Chilli Flakes
300g Baby Plum Tomatoes
Teaspoon of Tomato Purée
Tablespoon and a half of 'Nduja Paste
Handful of Chopped Parsley
One Ball of Burrata

Ingredients

Instructions

Boil a kettle and add the water to a pan with a good couple of pinches of salt, bring this to the boil. Peel and thinly slice your garlic and then add to a frying pan with your olive oil. Bring up to a low-medium heat to gently sizzle the garlic and season with a pinch of chilli flakes.
Slice your baby plum tomatoes in half as the garlic cooks and then add them to the frying pan. The water content of the tomatoes should stop the garlic from burning. Season with black pepper. Add your pasta to the bubbling water and cook to one minute less than packet instructions.
Add your tomato purée and 'nduja to the frying pan and stir through to break it up a bit. Add a couple of ladles of starchy pasta water and shimmy the frying pan to create a sauciness. If you keep it moving it will emulsify and make a lovely, spicy, tomatoey sauce.
Drain your nearly cooked pasta, saving a mug of the pasta water in case things need loosening up. Add the pasta in batches, shimmying it to get it coated. Try not to overcrowd the pan or it will be a nightmare to toss the pasta. Toss through some finely chopped parsley and season with salt and black pepper. Stir.
Pour your coated pasta into a serving dish and top with your burrata ball. Tear it all over the pasta. Drizzle some good olive oil all over and chuck on some more chopped parsley. A little black pepper wouldn't go amiss. DIG IN LADS.