Description
A creamy, spicy rigatoni dish featuring bursting grape tomatoes, silky cream sauce, fresh basil, and luxurious burrata melted over the top.
Ingredients
- 100 g uncooked pasta (rigatoni recommended)
- 1 small shallot, chopped
- 1/4 tsp chili flakes
- 8–10 grape tomatoes, halved
- 2 tbsp tomato paste
- 1/4 cup heavy cream
- 1 tbsp olive oil
- 1–2 tbsp fresh basil, chopped
- 1/4 tsp kosher salt
- 1/8 tsp black pepper
- 1 fresh burrata
Instructions
- Bring a pot of salted water to a boil and cook the pasta until al dente. Reserve 1/4 cup of pasta water, then drain.
- Heat olive oil in a skillet over medium heat. Add chopped shallot and sauté for about 2 minutes until softened.
- Stir in chili flakes and tomato paste; cook for 1 minute to deepen the flavor.
- Add halved grape tomatoes and cook 3–4 minutes until softened and starting to burst.
- Pour in heavy cream and combine. Add a splash of pasta water if needed. Simmer for 1–2 minutes.
- Season with kosher salt and black pepper, then stir in chopped basil.
- Add drained pasta to the skillet and toss to coat, adding more pasta water if needed.
- Transfer pasta to a serving bowl and place burrata on top. Cut it open so the creamy center spreads.
- Garnish with extra basil or chili flakes and serve immediately.
Notes
- Use any tubular pasta with ridges for best sauce adherence.
- Add extra chili flakes or chili oil for more heat.
- Protein options like shrimp, chicken can be added.
- For a lighter version, reduce cream or replace with half-and-half.
- Mozzarella or ricotta can replace burrata if needed.