Paccheri Nuda and Burrata

 INGREDIENTS:

• 3 tbsp Sogno Toscano “Biancolilla” IGP Sicilian EVOO
• 6 Sogno Toscano San Marzano tomatoes DOP
• 2 tps sea salt
• 400 g Sogno Toscano Paccheri Lisci
• 4-6 tsp Sogno Toscano TDS 'nduja
• 190 g Sogno Toscano imported Italian Burrata
• 8 fresh basil leaves
   

PREPARATION:

1. Heat the oil in a frying pan, then add the tomatoes and salt and cook, uncovered, on high heat for 10 minutes. Meanwhile, cook the paccheri in boiling salted water until al dente.
2. Taste the sauce and add a pinch of sugar if the tomatoes are not sweet enough. Pass the mixture through a mouli or passavedure, then return the sauce to the pan and stir in the 'nduja.
3. Drain the pasta, reserving half a cupful of the cooking water. Tip the pasta and reserved water into the sauce and mix well.
4. Serve each portion with a dollop of creamy burrata in the center and sprinkle some torn basil leaves on top.