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Serves
US | Metric
Ingredients
For the Tomato Sauce
  • 300 g Large Vine Ripened Tomatoes
  • 6 Garlic Cloves, shin on and crushed slightly
  • A good pinch of Salt
  • 1 tsp Black Pepper
  • 5 tbsps Extra Virgin Olive Oil
  • 2 Red Chillies
For the Pork mix
  • 200 g Pork Mince
  • 200 g Sausage Meat
  • 150 g Nduja
  • 3 Garlic Cloves, thinly sliced
  • ½ White Onion, diced
  • 1 tbsp Tomato Paste
  • 1 tsp Smoked Paprika
  • 1 tsp Dried Oregano
  • 1 tsp Dried Chilli Flakes
  • Handful of Basil leaves, torn
  • 150 g Spinach
  • 400 g Rigatoni Pasta
  • Extra Virgin Olive Oil, for drizzling
  • 1 Ball of Burrata
  • 1 tsp Brown Sugar
  • 100 g Pecorino, grated
Spicy Pork & Nduja Rigatoni Spicy Pork & Nduja Rigatoni

Spicy Pork & Nduja Rigatoni

An absolute winning combo of beautiful sweet roasted tomatoes, spicy Nduja and all topped with a big creamy ball of Burrata…could things get any better?!

Prep 10 minutes
Total 1 hour
  1. Pre heat the oven to 180℃
  2. Take the Burrata out of the fridge and drain from the water. Set aside.
  3. In a baking tray, combine all of the ingredients for the roasted tomato sauce. Toss well to ensure the oil has coated everything and place in the oven for 30mins. (You can do this part much earlier if you want to get ahead!).
  4. Whilst the tomatoes are roasting, set a wide frying pan or saucepan on a medium heat with 2 tbsps of olive oil. Tip in the onions and fry until softened, then add in the sliced garlic and fry for another 2 mins until fragrant.
  5. Add in the tomato paste and fry off for 3mins then add in the sausage meat and pork mince, fry the meat until browned then add in the Nduja, breaking it up with the spoon. Add in the dried oregano, smoked paprika and chilli flakes. Give everything a stir to mix well. Season with a pinch of salt if you feel you need to.
  6. Once the tomatoes, garlic and chillis have roasted, squeeze the garlic out of their skins and pour everything into the pot with the pork and sausage mix. Stir well to combine and use the back of the spoon to crush the tomatoes and garlic to help form the sauce. Turn the heat down to low and add in the brown sugar. Adjust the seasoning at this stage if you feel you need to, pour in 1 tbsp of of Extra Virgin Olive Oil and stir well- this helps the sauce emulsify slightly; so it thickens. Let blip away with the lid off whilst you cook the pasta.
  7. Set a large saucepan of salted water onto boil, once bubbling add in the pasta and cook until al dente, drain and retain a mug full of the starchy water.
  8. Turn the ragu back up to a medium heat and add in the spinach and basil leaves, stir well to wilt down then tip in the warm pasta. Toss to ensure that lovely sauce is coating the each piece of pasta, add a little splash of the pasta water to help loosen, drizzle with a little more extra Virgin Olive oil and stir through the grated pecorino. Turn off the heat and let it rest for 4mins.
  9. Set the Burrata on a plate and cut into 4 equal portions. Divide the tomato pasta into 4 bowls and top with a portion of the creamy Burrata. Finish with a final drizzle of Extra Virgin Olive Oil and garnish with a few torn basil leaves. Get stuck in!
Spicy Pork & Nduja Rigatoni Spicy Pork & Nduja Rigatoni

Spicy Pork & Nduja Rigatoni

An absolute winning combo of beautiful sweet roasted tomatoes, spicy Nduja and all topped with a big creamy ball of Burrata…could things get any better?!

favorite
print
like
Prep 10 minutes
Total 1 hour
Serves
US | Metric
Ingredients
For the Tomato Sauce
  • 300 g Large Vine Ripened Tomatoes
  • 6 Garlic Cloves, shin on and crushed slightly
  • A good pinch of Salt
  • 1 tsp Black Pepper
  • 5 tbsps Extra Virgin Olive Oil
  • 2 Red Chillies
For the Pork mix
  • 200 g Pork Mince
  • 200 g Sausage Meat
  • 150 g Nduja
  • 3 Garlic Cloves, thinly sliced
  • ½ White Onion, diced
  • 1 tbsp Tomato Paste
  • 1 tsp Smoked Paprika
  • 1 tsp Dried Oregano
  • 1 tsp Dried Chilli Flakes
  • Handful of Basil leaves, torn
  • 150 g Spinach
  • 400 g Rigatoni Pasta
  • Extra Virgin Olive Oil, for drizzling
  • 1 Ball of Burrata
  • 1 tsp Brown Sugar
  • 100 g Pecorino, grated

  1. Pre heat the oven to 180℃
  2. Take the Burrata out of the fridge and drain from the water. Set aside.
  3. In a baking tray, combine all of the ingredients for the roasted tomato sauce. Toss well to ensure the oil has coated everything and place in the oven for 30mins. (You can do this part much earlier if you want to get ahead!).
  4. Whilst the tomatoes are roasting, set a wide frying pan or saucepan on a medium heat with 2 tbsps of olive oil. Tip in the onions and fry until softened, then add in the sliced garlic and fry for another 2 mins until fragrant.
  5. Add in the tomato paste and fry off for 3mins then add in the sausage meat and pork mince, fry the meat until browned then add in the Nduja, breaking it up with the spoon. Add in the dried oregano, smoked paprika and chilli flakes. Give everything a stir to mix well. Season with a pinch of salt if you feel you need to.
  6. Once the tomatoes, garlic and chillis have roasted, squeeze the garlic out of their skins and pour everything into the pot with the pork and sausage mix. Stir well to combine and use the back of the spoon to crush the tomatoes and garlic to help form the sauce. Turn the heat down to low and add in the brown sugar. Adjust the seasoning at this stage if you feel you need to, pour in 1 tbsp of of Extra Virgin Olive Oil and stir well- this helps the sauce emulsify slightly; so it thickens. Let blip away with the lid off whilst you cook the pasta.
  7. Set a large saucepan of salted water onto boil, once bubbling add in the pasta and cook until al dente, drain and retain a mug full of the starchy water.
  8. Turn the ragu back up to a medium heat and add in the spinach and basil leaves, stir well to wilt down then tip in the warm pasta. Toss to ensure that lovely sauce is coating the each piece of pasta, add a little splash of the pasta water to help loosen, drizzle with a little more extra Virgin Olive oil and stir through the grated pecorino. Turn off the heat and let it rest for 4mins.
  9. Set the Burrata on a plate and cut into 4 equal portions. Divide the tomato pasta into 4 bowls and top with a portion of the creamy Burrata. Finish with a final drizzle of Extra Virgin Olive Oil and garnish with a few torn basil leaves. Get stuck in!