Nduja and Burrata Pasta
By Saff Michaelis
Published on 15 January 2026
This Nduja Penne with Burrata recipe from creator Saff Michaelis is a set to be a firm favourite. Nduja in this dish is a real treat, it feels indulgent but carries SO much flavour. The sauce is rich and creamy, but has a gentle smoky spice to it from the sausage. Cold burrata split over the top to serve perfectly contrasts the heat of this super easy pasta dish, whilst the simple penne pasta shape scoops up this creamy sauce: a must try for easy winter cooking.Time and servings
50 minsTotal time
4Servings
10 minsPrep time
40 minsCooking time
Ingredients
- 90g Natoora nduja sausage, use any leftovers to fry with eggs
- 1 Ocado medium brown onion, finely diced
- 3 Ocado large garlic cloves, crushed
- 4 tbsp Ocado olive oil, plus extra to finish
- 400g tin Ocado Italian Plum tomatoes
- 2 tsp Ocado Italian tomato purée
- 100ml red wine or stock
- 2 tsp Ocado caster sugar
- 350g Ocado dried penne pasta
- 4 tbsp Ocado mascarpone
- 1 small handful M&S basil leaves, to serve
- 150g M&S Italian Burrata
Method
Step 1
Add the ‘nduja to a large, cold pan and set over a medium-high heat. Fry for 5 mins until lightly crisp and oil renders, breaking up with a spoon as you go.Step 2
Add the onion and cook for 5 mins, until soft. Stir through the garlic and cook for a further 2 mins, adding a splash of oil if needed.Step 3
Tip in the tomatoes, stir then gently crush with the back of a spoon. Stir through the tomato puree, wine/ stock and sugar. Use 150ml boiling water to rinse out the tomato tin then add this. Bring to a simmer then cook for about 15 mins, until thickened and a deep red. Season to taste. (This can be done up to 2 days ahead, cover and chill).Step 4
Meanwhile, cook the pasta to packet instructions. Drain, reserving ¼ cup of cooking water.Step 5
Add the mascarpone to the sauce and gently stir until melted and combined. Add a little of the pasta water, until creamy but still vividly red then season.Step 6
Tip the pasta into the pan, stir to coat then divide between plates. Tear the burrata over the top, drizzle with oil, freshly ground pepper and plenty of torn basil leaves to serve.