Recipe: Spicy Vodka Pasta with Burrata & Nduja

Alright, we’ll say it—this might just be one of the BEST dishes you’ll ever make. Think creamy goodness with parmesan, burrata, nduja, and a pop of fresh lemon zest to tie it all together. It’s a total showstopper, and surprisingly quick to whip up! Perfect for a Saturday night or impressing guests at a dinner party.

Ingredients - Serves 4

• 400g Conchiglie Pasta

• 2 Tbsp Vodka

• 2 Shallots (Finely Chopped)

• 3 Garlic Cloves (Crushed)

• 40g Parmesan (Grated)

• 1 Small Bunch Basil

• 150g Tomato Puree

• 260ml Double Cream

• Sprinkle Chilli Flakes

• 1 Pot Burrata

• Fresh Nduja (Not Nduja Paste!)

• Zest of 1 Lemon

Method

1. Start by cooking the diced shallots in a pan over medium heat for 5-10 minutes. Add the garlic and cook for another 2 minutes, making sure the garlic doesn’t burn.

2. Stir in the tomato puree and chilli flakes, and cook for 2 more minutes.

3. Meanwhile, cook the pasta in a pot of salted water over medium heat.

4. Pour in the vodka to deglaze the pan, then cook for another 5 minutes.

5. Add the double cream and toss in the whole bunch of basil to let the flavour infuse into the sauce. Cook for 5 minutes.

6. Before the pasta is cooked, use some of the pasta water to loosen up the sauce – about one small ladle should be enough. Stir in the grated parmesan until everything is well combined.

7.  Once the pasta is ready, drain it, and then mix it into the sauce. Remove the basil and discard it. Season with salt and pepper.

8. Tear the nduja and burrata into pieces, then top your pasta! Finish by grating the zest of a lemon over the top.

We like to serve with a chicken schnitzel and a green salad. Enjoy!