This recipe has been a bit of a crowd-pleaser since I first shared it online. Think of it as an elevated take on the classic vodka pasta. The difference, however, is the addition of that spicy n’duja, the creamy stracciatella and the bubbling, crispy top. It’s a great dish to serve when you’re having friends’ round as it ticks so many boxes: rich, creamy, spicy and moreish + it’s easy to prepare and really looks the part.
This one is actually a playful twist on a dish I discovered at a spot in Manchester called Onda Pasta Bar. If you haven’t heard of Onda yet, do yourself a favour and check them out – they serve some seriously good pasta up north.
Bonus: it pairs perfectly with an ice-cold Negroni.
A few things to know before you start:
Use proper N’duja: This spicy, spreadable pork salumi brings all the fire and depth with its Calabrian chilli heat. Get this at a deli or online. No jarred stuff.
Stracciatella for balance: The creamiest part of the burrata. It adds that final cool, rich contrast to the heat. If you can’t find it, use whipped ricotta as a sub.
Use short pasta: Lumache rigate or rigatoni is ideal. Those holes fill up with sauce and it’s just the right texture.
Sauce: You want a sauce that clings and coats the pasta – orangey-pink, silky, and just rich enough to feel indulgent without being too heavy.
Grill, don’t bake: This isn’t a lasagne and it doesn’t need to bake. Just a blast under the broiler to crisp the top and caramelise the nduja.
Enough talking, let’s get into the detail.
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