We are bringing three regions of Italy into one dish. Paccheri from Campagna, Nduja from Calabria and Burrata from Puglia. The wonderful thing about this dish is how with each bite you have the heat from the ‘nduja, the sweetness of the tomato and the wonderful cooling effect of the burrata.
Ingredients for 4 people:
- 1 400g tin of san marzano tomatoes (or fresh if you can find them) SHOP HERE
- olive oil
- 400g paccheri pasta SHOP HERE
- 4-6 tsp nduja – depending on how spicy you like it SHOP HERE
- 150g or more of burrata
- fresh basil
- Heat a little oil in a frying pan, then add the tomatoes and salt and cook, uncovered, on a high heat for 10 minutes.
- Meanwhile, cook the paccheri in boiling salted water until al dente.
- Taste the sauce and add a pinch of sugar if the tomatoes are not sweet enough. Blend the tomatoes to create a smooth sauce, then return the sauce to the pan and stir in the ‘nduja.
- Drain the pasta, reserving half a cupful of the cooking water. Tip the pasta and reserved water into the sauce and mix well.
- Serve each portion with a generous amount of creamy burrata and sprinkle some torn basil leaves on top.