Nduja, Roasted Red Pepper & Creamy Burrata with Mezze Maniche Rigate Yorkshire Pasta

By: @duolicious

“A Spicy pasta sauce balanced with creamy burrata… we like to mix the burrata in with the sauce once served!”

An ‘insta -worthy’ & super tasty dish. 

Serves 4. 


  • 400g of Conchiglie Rigate Yorkshire Pasta 
  • Olive oil
  • 1 Large Sweet White Onion, finely chopped.
  • 160g Nduja
  • 2 Garlic Cloves, minced
  • 1 Jar Roasted Red Peppers, drained and blitzed
  • 150g Passata
  • 1 tsp Sugar
  • 1 Handful of Fresh Torn Basil
  • Salt & Pepper to season

Step by Step Instructions

Step 1

Heat a couple tablespoons of olive oil in a large pan over a medium heat. Add the onion and cook for a few minutes until softened. 

Step 2

Add the Nduja and break it up with a wooden spoon, cook for around 5 minutes whilst mixing with the onion.  

Step 3

Add the garlic and cook for a couple of minutes and then add the roasted red peppers and the passata. 

Step 4

Add the sugar, basil, salt and pepper. Turn down the heat and simmer for 30 minutes. In the meantime cook the pasta in boiling, salted water for around 12 minutes.

Step 5

Once the pasta is cooked, drain and mix in a few spoonfuls of the sauce to coat the pasta.

Step 6

Serve with a ball of burrata and a drizzle of olive oil. Enjoy!!