Mince the onion and finely slice the garlic. Pick the leaves of the parsley and finely chop the stems.

Sauté the onions until browned for 10 mins. Add in the chilli flakes and parsley stems and cook until fragrant for 1 min.

Pour in the tin of chopped tomatoes and 'nduja and cook on a low heat for 15 mins

Meanwhile, pop your pasta on to cook in boiling salted water.

Ladle in 250ml pasta water into the tomato sauce and mix well. Bring it to a bubble then add in the cooked pasta.

Add in the cold butter and toss the pasta together to emulsify it into the sauce. Season generously with salt and pepper.

Heat up 50ml of olive oil gently and fry the garlic and parsley until the garlic is golden and the parsley is crisp.

Serve the pasta with half a ball of burrata on top of each plate, drizzle on the crispy garlic and parsley oil and enjoy.