Serves 2
Directions
- 1Boil some pasta in aggressively salted water. Cook just shy of al dente.
- 2Reserve 1 cup of the pasta water.
- 3Build a quick lemony pan sauce with garlic, onion, and spices.
- 4Add garlic, thyme, and red pepper flakes and sauté for 30-60 seconds.
- 5Deglaze the pan with white wine.
- 6Reduce the white wine by half.
- 7Add heavy cream and simmer gently.
- 8Stir in Parmesan until smooth, then add lemon zest and juice.
- 9Add the cooked pasta and splashes of pasta water, then toss until glossy and coated.
- 10Top with creamy burrata, basil, and spicy breadcrumbs.
Ingredients
- 10 oz mezze rigatoni
- 2 tbsp butter
- 1 tbsp extra virgin olive oil
- 3 cloves garlic, finely grated
- 0.25 cup onion, finely diced
- 1 tsp fresh thyme, chopped
- 0.5 tsp red pepper flakes
- Salt
- black pepper
- 0.5 cup dry white wine
- 1 cup heavy cream
- 0.5 cup freshly grated Parmesan
- 1 lemon lemon zest and juice
- 0.5 cup reserved pasta water
- 1 ball burrata
- 0.25 cup fresh basil, torn
- Spicy Breadcrumbs
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