Bucatini all’assassina with burrata & ’nduja crumb
Bucatini all’assassina with burrata & ’nduja crumb
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Ingredients
Method
Put 1L water and the tomato purée into a saucepan, bring to the boil, then remove from the heat and set aside.
Heat the oil in a wide, heavy frying pan large enough to accommodate the length of the pasta. Set over a medium heat, add the garlic, red chilli and chilli flakes, if using, then allow to sizzle slightly. Add the pasta and fry for about 5 minutes until gently toasted, turning it a few times to coat in the oil and cook evenly.
Add the tomatoes and a ladle of tomato water and simmer until the liquid is absorbed and the tomatoes are starting to catch. Repeat with ladles of tomato water until it has been used up, about 20 minutes. Look for a silky sauce, with some caramelised tomato, and pasta that is slightly crispy and toasted. Season.
Meanwhile, fry the ’nduja in a separate frying pan until soft and crumbled. Add the breadcrumbs, cook until toasted, then stir in the parsley. Serve the pasta in bowls, with the burrata torn over and sprinkled with ’nduja.
