Serves 2 generously
Ingredients
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200g rigatoni
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1 large red pepper
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1 tbsp olive oil
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1 small shallot, finely diced
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2 garlic cloves, finely sliced
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30g ’nduja
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2 tbsp tomato purée
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50ml vodka
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100ml double cream
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40g Parmesan, finely grated, plus extra to serve
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1 × 125g burrata
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Small handful basil
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Salt & black pepper
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Pasta water, as needed
Method
1. Char the pepper.
Put the whole red pepper under a very hot grill, turning occasionally, until blackened and blistered all over. Transfer to a bowl and cover for 10 minutes, then peel away the blackened skin and remove the seeds.
2. Start the sauce.
Heat the olive oil in a large frying pan over medium-low heat. Add the shallot with a pinch of salt and cook until soft.
Add the garlic and ’nduja and cook for another minute, breaking the ’nduja up so it melts into the oil.
3. Caramelise the tomato purée.
Add the tomato purée and cook for 2–3 minutes until it darkens slightly and starts sticking to the bottom of the pan. This bit makes a massive difference.
4. Vodka time.
Pour in the vodka and let it bubble vigorously for 1–2 minutes, scraping all the caramelised bits from the pan.
Add the roasted pepper and cream, then blend until completely smooth.
5. Cook the pasta.
Boil the rigatoni in well-salted water until just shy of al dente. Keep a mug of pasta water before draining.
Return the sauce to the pan and add the pasta with a good splash of pasta water. Toss vigorously over medium heat until the sauce becomes glossy and clings to the rigatoni.
Take off the heat and stir through the Parmesan. Add more pasta water if needed.
6. Finish.
Pile into a shallow bowl, tear the burrata over the top and finish with basil, Parmesan, black pepper and a little drizzle of olive oil.