Serves 4
1 hour
Ingredients
Red pepper 3
Onion 1
White wine 150ml
Cream 100ml
Garlic 3, crushed
'Nduja 100g
Lemon 1/2, juice of
Linguine 500g
Burrata 2
Method
Start by roasting the red pepper. Turn the oven to 220°C. Cut the peppers in half, deseed them, and then cut them again into quarters. Arrange the quarters on a baking sheet lined with baking paper, drizzle with oil and roast in the over for 30 minutes.
Whilst the peppers are roasting dice the onion. Heat a tbsp of oil in a pan, add the chopped onions and cook over medium heat until browned, about 8 minutes.
Turn up the heat to high and add the wine, cooking off the alcohol for about 2 minutes.
Next add the cream, stir to combine and then turn off the heat and leave to one side.
When the peppers are done they will look charred. Remove them from the oven and immediately place them in a sandwich bag or cover them in foil. This allows them to steam, making it much easier to remove their skins. After 5 minutes remove their skins and roughly chop them.
Add the peppers, along with the onion mixture, to a blend and blitz for 5 seconds or until finely combined but not perfectly smooth.
Start to cook the pasta according to the package instructions.
In a large pan, heat some oil and then add the 'Nduja. Break it apart with a wooden spook and fry for 2 minutes. Next add the crushed garlic and cook for a further 2 minutes before pouring in the pepper mixture.
Bring to a simmer before adding the lemon juice and seasoning with a few pinches of salt and pepper.
Serve by stirring the sauce through the linguine, and placing half a burrata on top.
Eat, and enjoy!