Fusilli with ’Nduja, Burrata, and Basil

Why You’ll Love This Recipe

• Bold, spicy ’nduja melts into a silky tomato-garlic sauce that clings to every curve of fusilli.
• Creamy burrata on top cools the heat for the perfect fiery-meets-lush bite.
• One pan for the sauce, one pot for pasta—weeknight-easy in 30 minutes.
• Restaurant-level finish with simple pantry staples and fresh basil.

Grocery List

• Produce: 1 small shallot, 3 garlic cloves, 1/2 cup fresh basil
• Dairy: 2 burrata balls (4 oz/113 g each), unsalted butter
• Pantry: Fusilli, ’nduja (Calabrian spreadable salami), extra-virgin olive oil, tomato paste, crushed tomatoes or passata, kosher salt, black pepper

Full Ingredients

Pasta

• 12 oz (340 g) fusilli (bronze-cut preferred)
• 4 qt (3.8 L) water
• 1 1/2 tbsp kosher salt (for the pasta water)

’Nduja-Tomato Sauce

• 2 tbsp extra-virgin olive oil
• 1 small shallot, finely minced (about 1/3 cup / 50 g)
• 3 large garlic cloves, thinly sliced
• 3.5 oz (100 g) ’nduja
• 1 tbsp double-concentrated tomato paste
• 1 can (14 oz/400 g) crushed tomatoes or passata
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper

Finishing

• 1 tbsp unsalted butter
• 2 balls burrata (2 x 4 oz/113 g), drained and torn
• 1/2 cup loosely packed fresh basil leaves, torn
• Extra-virgin olive oil, for drizzling
• Pinch of red pepper flakes (optional, for extra heat)

Step-by-Step Instructions

Step 1: Prep and heat the water

Fill a large pot with 4 quarts (3.8 L) water and bring to a rolling boil (212°F/100°C). Season with 1 1/2 tablespoons kosher salt. While the water heats, mince the shallot, slice the garlic, drain the burrata, and tear the basil leaves. Open the tomatoes and measure out the ’nduja and tomato paste.

Step 2: Build the tomato-garlic base

Warm 2 tablespoons olive oil in a large sauté pan or Dutch oven over medium heat. Add the minced shallot and cook, stirring, until translucent and sweet, 3 to 4 minutes. Add the sliced garlic and cook 30 seconds until fragrant, avoiding browning.

Step 3: Melt in the ’nduja and tomato paste

Add the ’nduja and tomato paste. Use a wooden spoon to mash and melt the ’nduja into the aromatics until the mixture turns a deep brick red and the chili-red oils bloom, 1 to 2 minutes.

Step 4: Simmer the sauce

Pour in the crushed tomatoes, season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, and bring to a gentle simmer. Maintain a low bubble (about 190–200°F/88–93°C if you’re checking) for 5 to 7 minutes to marry the flavors. Keep the sauce on low while you cook the pasta.

Step 5: Cook the fusilli

Add the fusilli to the boiling water and stir to prevent sticking. Cook until 2 minutes shy of al dente according to package time (usually 8 to 10 minutes total). About 5 minutes in, ladle out and reserve 1 cup (240 ml) of starchy pasta water.

Step 6: Marry pasta and sauce

Transfer the drained, undercooked fusilli directly to the simmering sauce. Add 1/2 cup reserved pasta water and 1 tablespoon butter. Toss vigorously over medium-high heat for 1 to 2 minutes until the sauce emulsifies, turns glossy, and clings to the pasta. Add more pasta water, a splash at a time, until the sauce is silky and loose but coats the fusilli’s ridges. Taste and adjust salt and pepper.

Step 7: Finish with burrata and basil

Twirl the pasta into warm shallow bowls. Tear burrata over each portion, season the cheese with a tiny pinch of salt and pepper, drizzle with olive oil, and scatter torn basil. Add a pinch of red pepper flakes if you like extra heat. Serve immediately while the burrata is lush and oozy.

Pro Tips

• Salt your pasta water properly: 1 1/2 tbsp kosher salt per 4 quarts water gives the pasta built-in seasoning.
• ’Nduja heat varies by brand—start with 3 oz (85 g) for milder heat and add more to taste.
• Emulsify for gloss: the combo of starchy water and a knob of butter creates a restaurant-quality, clinging sauce.
• Tear burrata right before serving so the creamy center stays cool against the hot pasta.
• Bronze-cut fusilli has rough ridges that grab this sauce best.

Variations

• Different shapes: Try rigatoni, casarecce, or gemelli—anything with ridges or twists.
• Creamy ’nduja (no tomato): Swap the crushed tomatoes for 1/2 cup heavy cream and loosen with pasta water to taste.
• Ricotta or mozzarella: If burrata is unavailable, dollop whole-milk ricotta or torn fresh mozzarella on top.

Storage & Make-Ahead

Best served fresh. The sauce can be made 3 days ahead; store airtight in the refrigerator or freeze up to 2 months. Reheat gently until simmering, then toss with freshly cooked pasta and pasta water to emulsify. Leftover dressed pasta (without burrata) keeps 2 days refrigerated; reheat with a splash of water over medium heat. Add fresh burrata and basil after reheating. Do not freeze burrata.

Nutrition (per serving)

Approximate: 670 calories; 28 g fat; 65 g carbohydrates; 4 g fiber; 8 g sugar; 24 g protein; 980 mg sodium. Values will vary with brand and exact amounts.