Bucatini all’assassina, with burrata & ’nduja crumb

Name: Bucatini all’assassina, with burrata & ’nduja crumb
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 3 tbsp tomato purée; 3 tbsp extra virgin olive oil; 2 large cloves garlic, finely chopped; 1 red chilli, deseeded and finely chopped; 1 tsp chilli flakes (optional); 300 g No.1 Bucatini (or spaghetti or linguine); 400 g can finely chopped tomatoes; 285 g pack No.1 Burrata, drained

Angela Hartnett prepares this recipe for Nick Grimshaw and guest Sergio Pizzorno on episode 28, 2026 of Dish, the Waitrose podcast. The meal is paired with Araldica Barbera D'Asti Superiore. Discover all recipes prepared by Angela Hartnett on the Dish podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.

4 out of 5 stars(13) Rate this recipe

Serves4
CourseMain meal
Prepare10 mins
Cook25 mins
Total time35 mins

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3 tbsp tomato purée
3 tbsp extra virgin olive oil
2 large cloves garlic, finely chopped
1 red chilli, deseeded and finely chopped
1 tsp chilli flakes (optional)
300g No.1 Bucatini (or spaghetti or linguine)
400g can finely chopped tomatoes
285g pack No.1 Burrata, drained

For the crumb

40g Cooks' Ingredients 'Nduja
4 tbsp fresh breadcrumbs
¼ x 25g pack flat leaf parsley, leaves finely chopped

Put 1L water and the tomato purée into a saucepan, bring to the boil, then remove from the heat and set aside.
Heat the olive oil in a wide, heavy frying pan large enough to accommodate the length of the pasta. Warm over a medium heat before adding the garlic and fresh chilli, plus the flakes, if using. Allow to sizzle slightly before adding the raw pasta. Fry for about 5 minutes, or until gently toasted, turning it a few times to coat in the oil and cook evenly.
Add the canned tomatoes and a ladle of the tomato water. Simmer until the liquid has been absorbed and the tomato is starting to catch, then repeat with another ladle of the tomato water. Repeat until it has all been used up, taking about 20 minutes. Look for a silky sauce, with some caramelised tomato, and cooked pasta that is slightly crispy and toasted. Season.
While the pasta is cooking, fry the ’nduja in a separate frying pan without any extra oil, until softened and crumbled. Add the breadcrumbs, cook until toasted, then stir in the chopped parsley. Serve the pasta in bowls, tear over the burrata and sprinkle over the ’nduja crumbs.

Cook’s tip

On Dish, the Waitrose podcast, Angela uses spaghetti instead of bucatini and serves it with her range of focaccia.

And to drink...

On the podcast, this recipe is paired with Araldica Barbera D'Asti Superiore - a welcoming red that perfectly accompanies grilled meats, roasted vegetables or pasta dishes with tomato-based sauces.

Typical values per serving when made using specific products in recipe