Vodka Rigatoni with Baby Burrata

For those who love their pasta with a little bit extra. Creamy with a nice chilli kick and the Baby Burrata adds an extra bit of indulgence.

Ingredients

2 x 120g Baby Burrata

400g dried rigatoni

2 tbsp olive oil

50g unsalted butter

1 small shallot onion, finely chopped

2 cloves garlic, minced

½ tsp chilli flakes

150g tomato paste

400g crushed tomatoes

¼ cup vodka

1 cup thickened cream

1 cup grated parmigiano + extra for serving

Salt & black pepper, to taste

Instructions

Step 1

Bring a large pot of salted water to the boil and cook pasta according to packet instructions. Reserve 1 cup of pasta water, drain and set aside.

Step 2

To make the vodka sauce, heat olive oil and butter in a large pan over medium heat, add onion and butter and cook until soft, about 5 minutes. Add in garlic and chilli flakes and stir for a further 2 minutes, until fragrant. Increase the heat to high, pour in the vodka and cook for a minute to allow the alcohol to cook off.

Step 3

Reduce the heat to low and stir in tomato paste and cook for 2–3 min to slightly caramelise and deepen the flavour. Pour in crushed tomatoes, cream and season well with salt and pepper. Stir well and simmer for 5 minutes to allow to thicken.

Step 4

Add the drained rigatoni and toss gently to coat. Stir in parmigiano and a little of the reserved pasta water to loosen the sauce to your preference.

Step 5

Serve into bowls and add the baby burrata on the top. Add extra chilli flakes, parmigiano and extra virgin olive oil. Serve immediately.

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