RECIPE

Ingredients

500g pasta (penne, rigatoni, or similar)
200g ‘Nduja (spicy spreadable salami) OR the vegan Nduja from Belazu is also perfect for this recipe 1
Burrata (I also like the plant based one from Julienne Bruno called Burrella)
2 cloves garlic,minced
Olive oil
Salt
Black pepper

Instructions

Cook the Pasta
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente.
1. Sauté the ‘Nduja
While the pasta is cooking, heat a generous drizzle of olive oil in a large skillet over medium heat. Add the minced garlic and chilli pepper (if using) and cook until fragrant, about 30 seconds.
2. Melt and Combine
Add the ‘Nduja to the skillet and the starchy cooking water from the boiling pasta and cook, stirring often, until it melts and releases its oils, creating a flavorful sauce.
3. Create an Emulsion
Use a ladle to add about 1/2 cup of the pasta cooking water to the skillet with the ‘Nduja. Stir vigorously to create a creamy emulsion.
4. Finish Cooking the Pasta
Drain the pasta, reserving some of the cooking water. Add the pasta to the skillet with the ‘Nduja sauce. Toss to coat, adding a little more pasta water if needed to achieve your desired consistency.
5. Serve
Serve immediately, garnished with Burrata cheese or a drizzle of extra virgin olive oil, salt and pepper.