Bucatini all’assassina, with burrata & ’nduja crumb

Step by Step

Step 1

Put 1L water and the tomato purée into a saucepan, bring to the boil, then remove from the heat and set aside.

Step 2

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.

Step 3

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.

Step 4

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.

Ingredient

Flat leaf parsley

25 grams 0.06 lbs
Chopped tomatoes

400 grams 0.88 lbs
Red chilli

1 1
Garlic

2 2
Chilli flakes

1 tsp 1 tsp
No.1 burrata

285 grams 0.63 lbs
Extra virgin olive oil

3 tbsp 1.5 fl. ozs
Essential waitrose tomato puree

3 tbsp 1.5 fl. ozs
Waitrose & partners no.1 bucatini

300 grams 0.66 lbs
Cooks’ ingredients breadcrumbs

4 tbsp 2 fl. ozs
Cooks' ingredients 'nduja

40 grams 0.09 lbs

Bucatini all’assassina, with burrata & ’nduja crumb

Summary

Step by Step

Step 1

Step 2

Step 3

Step 4

Ingredient

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