Spicy Tomato 'Nduja Sauce with Radiatori and Velocheese Naked Burrata

In this dish, the spicy tomato 'nduja sauce is used to perfectly coat the radiatori pasta, its ruffled shape capturing the robust flavors of the sauce in every groove. Originating from Calabria in southern Italy, 'nduja is a spreadable pork sausage seasoned with spicy Calabrian peppers, known for its distinctive heat and depth of flavor. When combined with the sweetness of crushed tomatoes, it creates a sauce that is both bold and comforting, a true testament to the rich culinary traditions of its region.

Radiatori pasta, with its unique design reminiscent of old-fashioned radiator coils, is an ideal match for such a hearty sauce. The ridges of the pasta hold onto the sauce, ensuring that each bite is bursting with flavor. This combination highlights the versatility of radiatori in pairing with robust and thick sauces, making it a staple in Italian cuisine.

To elevate this dish, Velocheese Naked burrata, crafted by the skilled cheesemaker Davide, is added as a luxurious finishing touch. This burrata, with its creamy and soft interior, provides a rich and indulgent contrast to the spicy and savory sauce. The freshness and quality of Velocheese burrata enhance the overall experience, adding a layer of creamy richness that balances the heat from the 'nduja and the sweetness of the tomatoes. Find Davide naked burrata here on the link here (Velocheese)

Prep and Cooking Times

• Prep Time: 15 minutes

• Cooking Time: 35 minutes

• Serves 4

Ingredients

• Radiatori Pasta:

  • 320g radiatori pasta

  • Salt for pasta water

• Spicy Tomato 'Nduja Sauce:

  • 2 tbsp olive oil

  • 1 small onion, finely chopped

  • 3 garlic cloves, minced

  • 150g 'nduja sausage

  • 1 can (400g) crushed tomatoes

  • 1 tbsp tomato paste

  • 1 tsp red pepper flakes (adjust to taste)

  • 1 tsp sugar (optional, to balance acidity)

  • Salt and black pepper to taste

  • 1/4 cup fresh basil leaves, chopped

• To Finish:

  • 1 Velocheese naked burrata ball

  • 1/4 cup fresh parsley, chopped

  • Extra virgin olive oil, for drizzling

  • Freshly ground black pepper

Instructions

1. Prepare the Sauce:

   1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

   2. Add the minced garlic and cook for another minute until fragrant.

   3. Add the 'nduja sausage to the skillet, breaking it up with a spoon as it melts and combines with the onions and garlic.

   4. Stir in the tomato paste and cook for another 2 minutes.

   5. Add the crushed tomatoes, red pepper flakes, and sugar (if using). Season with salt and black pepper to taste. Simmer the sauce for about 15-20 minutes, stirring occasionally, until it thickens and the flavors meld together.

   6. Stir in the fresh basil leaves and adjust seasoning if necessary. Keep the sauce warm.

2. Cook the Pasta:

   1. Bring a large pot of salted water to a boil. Add the radiatori pasta and cook according to the package instructions until al dente.

   2. Reserve 1 cup of pasta water, then drain the pasta.

3. Combine Pasta and Sauce:

   1. Add the cooked pasta to the skillet with the sauce. Toss to coat the pasta evenly, adding a splash of reserved pasta water if the sauce is too thick.

4. Finish the Dish:

   1. Divide the pasta among four bowls.

   2. Tear the Velocheese burrata balls and place pieces on top of each bowl of pasta.

   3. Garnish with chopped fresh parsley, a drizzle of extra virgin olive oil, and freshly ground black pepper.