Creamy tomato burrata pasta
This super creamy tomato burrata pasta dish is bound to be a hit at any dinner table!
Ingredients
- 350 g dried rigatoni
- 2 tbsp extra virgin olive oil
- 1 red onion finely diced
- 4 garlic cloves chopped roughly
- 5 tbsp tomato puree
- 300 ml single cream
- salt to taste
- 2 tsp red chilli flakes
- 50 g butter
- 150 g burrata ball
- grated parmesan to garnish
- black pepper freshly cracked to garnish
- basil roughly chopped, to garnish
Instructions
- Cook your rigatoni according to the packet instructions. Reserve 1 cup of pasta water before draining.
- Heat the olive oil over a medium heat. Sauté the onion for 3 minutes until translucent. Add the garlic and sauté for another minute.
- Add the tomato purée. Cook for 3-4 minutes, stirring every so often.
- Turn the heat to low and add the salt, red chilli flakes and cream. Stir to combine. Add the butter and stir again.
- Add 2-3 tablespoons of your reserved pasta water and the cooked pasta. Turn off the heat and stir the pasta to coat it in the sauce.
- Serve immediately and top with your burrata. Don't forget to garnish with black pepper, parmesan and basil.