Bucatini all’assassina, with burrata & ’nduja crumb

Name: Bucatini all’assassina, with burrata & ’nduja crumb
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 3 tbsp essential Waitrose Tomato Puree; 3 tbsp extra virgin olive oil; 2 large cloves garlic, finely chopped; 1 red chilli, deseeded and finely chopped; 1 tsp chilli flakes (optional); 300 g No.1 Bucatini (or spaghetti or linguine); 400 g can finely chopped tomatoes; 285 g pack No.1 Burrata, drained

A spicy tomato pasta cooked in an unusual way that serves up flavour in spades. Creamy burrata tempers the heat, and ’nduja crumbs add crunch for the perfect finish.

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Serves4
CourseMain meal
Prepare10 mins
Cook25 mins
Total time35 mins

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3 tbsp essential Waitrose Tomato Puree
3 tbsp extra virgin olive oil
2 large cloves garlic, finely chopped
1 red chilli, deseeded and finely chopped
1 tsp chilli flakes (optional)
300g No.1 Bucatini (or spaghetti or linguine)
400g can finely chopped tomatoes
285g pack No.1 Burrata, drained

For the crumb

40g Cooks' Ingredients 'Nduja
4 tbsp fresh breadcrumbs
¼ x 25g pack flat leaf parsley, leaves finely chopped

Put 1L water and the tomato purée into a saucepan, bring to the boil, then remove from the heat and set aside.
Heat the olive oil in a wide, heavy frying pan large enough to accommodate the length of the pasta. Warm over a medium heat before adding the garlic and fresh chilli, plus the flakes, if using. Allow to sizzle slightly before adding the raw pasta. Fry for about 5 minutes, or until gently toasted, turning it a few times to coat in the oil and cook evenly.
Add the canned tomatoes and a ladle of the tomato water. Simmer until the liquid has been absorbed and the tomato is starting to catch, then repeat with another ladle of the tomato water. Repeat until it has all been used up, taking about 20 minutes. Look for a silky sauce, with some caramelised tomato, and cooked pasta that is slightly crispy and toasted. Season.
While the pasta is cooking, fry the ’nduja in a separate frying pan without any extra oil, until softened and crumbled. Add the breadcrumbs, cook until toasted, then stir in the chopped parsley. Serve the pasta in bowls, tear over the burrata and sprinkle over the ’nduja crumbs.