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Meat, Italy

Fusilli with ‘nduja and burrata

Fusilli with 'nduja and burrata is an Italian pasta dish for 4 people, ready in 30 minutes, very easy to make, for €3.90 per person. The key is fully dissolving the 'nduja in hot oil and letting the burrata warm up before serving for the creamiest center.

A night that's both fiery and melty, fusilli with Calabrian 'nduja and a burrata you crack open right at the table.

Fusilli with ‘nduja and burrata
Total time
30 min
Difficulty
Very easy
Cost per person
€3.90
Calories per person
670 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall

The 'nduja melts into the hot oil and turns the tomato sauce a deep red, with a heat that builds slowly instead of overpowering the dish. Fusilli's spirals grab onto that sauce, and the burrata on top brings cool, fresh cream that balances out the chili. It's a simple contrast between spicy and rich, and it mostly comes down to how warm the burrata is and how long the sauce simmers.

It's a weeknight dish that breaks up the routine without asking for much effort, great for dinner for two or for adults who like a bit of heat. Mon Chou saves this one for nights when you want something comforting but not boring, best served the moment the pasta comes out of the water so the burrata stays cool on top of the hot sauce.

The ingredients

4 people

Pantry

  • Fusillioften in the pantry 360 g
  • Crushed tomatoesoften in the pantry 400 g
  • Olive oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Butcher

  • 'Nduja 100 g

Fruits and vegetables

  • Onion 1
  • Garlic 2 cloves
  • Basil 6 sprigs

Dairy

  • Burrata 2

Allergens Gluten, Lactose

The step by step recipe

  1. Thinly slice the onion and garlic, then let them soften in the olive oil over low heat.

    Don't let them brown, bitter garlic would ruin the sauce's sweetness.

  2. Add the 'nduja and mash it with a wooden spoon until it melts.

    If you can't find any, finely chopped mild chorizo with a pinch of chili works just as well.

  3. Pour in the tomatoes, season lightly with salt, and let it simmer gently. 15 min

    Taste before salting, 'nduja is already quite spicy.

  4. Cook the fusilli in salted boiling water, saving a cup of the pasta water, then drain. 10 min

    The spirals hold the sauce well, so don't rinse them.

  5. Toss the pasta with the sauce, loosen with a splash of pasta water, then plate it up with half a burrata each and torn basil.

    Take the burrata out of the fridge 15 minutes ahead, its creamy center is much silkier at room temperature.

Our tips to get it right

  • Pick a soft, spreadable 'nduja, that's what gives the sauce its melty texture, a drier one won't dissolve as well.
  • Always save a bit of pasta water before draining, it ties the sauce together at the last minute without watering it down.
  • Don't stir the burrata into the hot pot, set it whole on top of the pasta and let everyone break it open in their own bowl.

The variations

  • Swap the 'nduja for finely chopped mild chorizo with a pinch of chili flakes, slightly less melty but just as flavorful.
  • For a vegetarian version, skip the 'nduja and use a sweet chili paste with a touch of smoked paprika to get that color and depth back.
  • For kids or a milder version, cut the 'nduja by half and stir a little cream into the sauce.

What to serve it with

  • A lemony arugula salad
  • Crusty bread for mopping up sauce
  • A glass of cold sparkling water

Storage

The 'nduja sauce keeps for 2 to 3 days in the fridge in a sealed container, without the burrata, which doesn't keep once opened. It freezes well for up to 2 months, reheat gently in a pot with a splash of water and add a fresh burrata right before serving.

Questions about this dish

What exactly is 'nduja?

It's a spreadable Calabrian pork salami made with chili, which melts like butter in a hot pan. It works as both the cooking fat and the spicy seasoning for the sauce.

Can you make the sauce ahead of time?

Yes, the 'nduja tomato sauce can be made a day ahead and gently reheated in a pot. Cook the pasta and add the burrata only right before serving.

How do you tone down the heat if it's too spicy?

Just use less 'nduja, or stir in a spoonful of cream at the end of cooking. The burrata itself already cools down a lot of the heat on the plate.

Can you use mozzarella instead of burrata?

Yes, a creamy mozzarella works fine, though it won't have burrata's signature oozy center. The main difference you'll notice is in texture, less silky overall.

How long does it take to make fusilli with 'nduja and a creamy burrata?

Count 30 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in fusilli with 'nduja and a creamy burrata?

About 670 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does fusilli with 'nduja and a creamy burrata cost?

About €3.90 per serving, or €15.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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