Name: Buttery Three-Chilli Linguine
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Cuisine: Italian-Inspired
Ingredients: 2 Shallots; 4 Garlic Cloves; 1 Fresh Red Chilli; 1 Fresh Green Chilli; 160g Butter; 1 Tbsp Aleppo Pepper; 3 Tbsp Tomato Purée; 400g Linguine; Small Bunch of Parsley; 20g Parmesan; 1 Lemon; 2 Small Balls of Burrata; Olive Oil; Salt; Pepper

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Very buttery, silky smooth and a little bit spicy. This simple vegetarian-friendly pasta recipe has got it all.

Buttery Three-Chilli Linguine

Get a large pot of water on to boil. Grab a frying pan and set over a medium heat. 

Finely dice the shallots, thinly slice the garlic cloves and finely slice the chillies. Chuck the butter into the pan and let it sizzle and foam. Add the shallots with a pinch of salt and cook for 3-4 mins. Slide in the garlic, chillies and aleppo. Sizzle for 3 mins then add the tomato puree and lower the heat.

Drop your pasta into the boiling water and cook for 8-9 mins. Cook the tomato purée for 5-6 mins then add a splash of pasta water to slow things down while the pasta finishes cooking.

Finely chop the parsley, stalks ‘n all, and grate the parm. Transfer the cooked pasta to the sauce and toss together with the most of parsley and half of the parmesan. Finish with a little lemon zest and juice and season to taste.

Divide between warm bowls and top with torn burrata, extra parm, more lemon zest and the remaining parsley.

I made this as is for dinner tonight and wow! Worth it. Easy and delicious. Too good to snap a photo of - highly recommend

Delicious, indulgent, beautiful, amazing, wow.

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Jodie Nixon

Jodie is a recipe writer, Mob food producer, and professional snacker. When she's not recreating all your childhood classics, she's creating delicious veg-forward dishes that'll prove you don't always need meat to have a good time. She's one hell of a talented cook.

We've made this delicious recipe in partnership with our friends at <a href="https://explore-peroninastroazzurro.co.uk/firstdates/?utm_source=Mob-website&amp;utm_medium=Website&amp;utm_campaign=PNA-Mob-Jan-content&amp;utm_content=Mob-website-page#/any/quick-shop/a4116751-d803-482a-af33-76c2e3f71277/4x330ml" target="_blank" rel="noreferrer noopener">Peroni Nastro Azzurro</a>. 
Please drink responsibly, <a href="http://bedrinkaware.co.uk/" target="_blank" rel="noreferrer noopener">bedrinkaware.co.uk</a>.

Peroni Drink

Italian-Inspired

Buttery
Three-Chilli
Linguine

Buttery Three Chilli Linguine

Dinner

Get a large pot of water on to boil. Grab a frying pan and set over a medium heat.

Finely dice the shallots, thinly slice the garlic cloves and finely slice the chillies. Chuck the butter into the pan and let it sizzle and foam. Add the shallots with a pinch of salt and cook for 3-4 mins. Slide in the garlic, chillies and aleppo. Sizzle for 3 mins then add the tomato puree and lower the heat.

Drop your pasta into the boiling water and cook for 8-9 mins. Cook the tomato purée for 5-6 mins then add a splash of pasta water to slow things down while the pasta finishes cooking.

Finely chop the parsley, stalks ‘n all, and grate the parm. Transfer the cooked pasta to the sauce and toss together with the most of parsley and half of the parmesan. Finish with a little lemon zest and juice and season to taste.

Divide between warm bowls and top with torn burrata, extra parm, more lemon zest and the remaining parsley.

Comfort

Shallot

Garlic

Clove

Red Chilli

Green Chilli 

Butter

Gram

Aleppo Pepper

Tablespoon

Tomato Purée

Linguine

Pasta

Parsley

Parmesan

Lemon

Burrata

Olive Oil

Salt

Black Pepper

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