Creamy Vodka Tortiglioni & Burrata

10 mins
Serves 2
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Directions

  1. 1Mince garlic with a mortar and pestle. Finely chop shallots.
  2. 2In a pan, sauté shallots and garlic in olive oil. Add red pepper flakes and stir.
  3. 3Add tomato paste and vodka. Cook for 30-60 seconds.
  4. 4Pour in heavy cream and add 1/4 cup of grated Parmigiano Reggiano, salt, and pepper. Reduce heat to low.
  5. 5Cook pasta until al dente. Drain, reserving 1 cup of pasta water.
  6. 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.
  7. 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