Creamy Vodka Tortiglioni & Burrata
Directions
- 1Mince garlic with a mortar and pestle. Finely chop shallots.
- 2In a pan, sauté shallots and garlic in olive oil. Add red pepper flakes and stir.
- 3Add tomato paste and vodka. Cook for 30-60 seconds.
- 4Pour in heavy cream and add 1/4 cup of grated Parmigiano Reggiano, salt, and pepper. Reduce heat to low.
- 5Cook pasta until al dente. Drain, reserving 1 cup of pasta water.
- 6Add cooked pasta, remaining Parmigiano Reggiano, and 1/4 cup reserved pasta water to the pan. Stir and adjust sauce consistency with more pasta water if needed.
- 7Serve pasta in bowls. Sprinkle with parsley, top with burrata, and garnish with red pepper flakes and olive oil.
Ingredients
- 8 ounces pasta
- 1 cup heavy cream
- 0.75 cup Parmigiano Reggiano
- 1.5 tablespoons tomato paste
- 2 shallots
- 4 cloves garlic
- 1.5 ounces vodka
- 2 teaspoons red pepper flakes
- 2 teaspoons black pepper
- 1 tablespoon kosher salt
- 4 tablespoons olive oil
- 2 tablespoons fresh parsley
- 1 burrata cheese
- 1 red pepper flakes
- 1 olive oil
Equipment
mortar and pestleknifestainless steel panwooden spoongraterlarge pot
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