Bucatini all’assassina, with burrata & ’nduja crumb

Good

% Daily Values based on a 2,000 calorie diet

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.

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