Creamy 'Nduja Rigatoni with Burrata and Basil
This pasta is one of the best things to make with 'nduja if you don't know what to do with it.
Rigatoni is smothered in a smooth tomato-cream sauce, and the 'nduja just melts right into the olive oil and spices. The end product is spicy, savory, and very rich, but it doesn't feel heavy. A torn ball of burrata on top of the dish softens the heat, and fresh basil keeps things nice and light.
This is the kind of pasta we make when we want to impress.
Ingredients
For the Pasta
1 pound rigatoni
kosher salt (for the water)
For the Sauce
2 tablespoons olive oil
1 small yellow onion, finely diced
4 garlic cloves, minced
4 ounces Porcellino ’nduja salami
1 tablespoon tomato paste
1 (14–15 oz) can crushed tomatoes
3/4 cup heavy cream
1/2 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
1/4 teaspoon red pepper flakes (optional)
1/2 cup grated Parmigiano Reggiano
1/3 to 1/2 cup reserved pasta water
For Serving
1 ball burrata
1 handful fresh basil leaves
olive oil, for finishing
flaky salt (optional)
Featured in this recipe:
Instructions
Bring a large pot of salted water to a boil. Add the rigatoni and cook until just shy of al dente. Reserve 1 cup of pasta water, then drain.
Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 4 to 5 minutes until soft and translucent. Add the garlic and cook for 30 seconds, just until fragrant.
Add the ’nduja to the pan, breaking it up as it warms. Cook for 1 to 2 minutes until it loosens and becomes aromatic.
Stir in the tomato paste and cook for 1 minute.
Add the crushed tomatoes, kosher salt, black pepper, and red pepper flakes if using. Reduce heat and simmer for 8 to 10 minutes until slightly thickened.
Pour in the heavy cream and stir until the sauce is smooth and slightly lighter in color. Simmer for 2 to 3 minutes. Taste and adjust seasoning as needed.
Add the rigatoni to the sauce along with 1/3 cup reserved pasta water. Add the Parmigiano Reggiano and toss until the pasta is evenly coated.
Add more pasta water as needed until the sauce is glossy and coats the pasta.
Divide into bowls. Tear the burrata over the top and finish with fresh basil and a drizzle of olive oil.
Chef Notes
The most important thing is to let the 'nduja melt into the oil before you add the tomatoes. Instead of a sharp spice, it makes the heat deeper and more balanced.
Add a small spoonful of butter just before serving to make the sauce richer.
A little lemon zest on top makes everything stand out and gives it a brighter finish.
Substitutions & Tips
Fresh mozzarella or ricotta will work just as well if you don't have burrata.
Rigatoni is the best choice here, but paccheri, penne rigate, or shells will all hold the sauce well.
Serving & Storage
Serve with roasted broccolini, grilled bread, or a straightforward arugula salad. It goes well with a medium-bodied red wine.
You can keep leftovers for up to two days. To loosen the sauce, gently reheat with a little water or cream. Before serving, garnish with cheese and fresh basil.
Published
Find more delicious recipes