Spicy Vodka Pasta with Burrata
Spicy vodka pasta topped with fresh burrata, chili crisp, and basil! This easy, vegetarian pasta dish is sure to be a crowd pleaser!
Ingredients
- 8 oz dried trottole pasta or short pasta such as penne
- 8 oz burrata I use 4 mini burrata balls per batch
- chili crisp optional, for topping burrata
- ~2 tablespoon fresh basil julienned
For Spicy Vodka Sauce:
- 3 tablespoon butter
- 2 medium-sized shallots finely diced
- ½ teaspoon red pepper flakes as written for mild spice, use more or less per your preference
- 1 tablespoon freshly minced garlic
- 4 tablespoon tomato paste
- 2 tablespoon vodka can sub white wine or chicken stock
- 1 ½ cup half-and-half half whole milk, half cream
- 1 tsp corn starch
- 1 oz good quality parmesan cheese finely grated, about ½ cup per batch
Instructions
- Optional, warm the burrata: Remove the burrata balls from their package and submerge them in a bowl of warm water. As you cook, replace the cooled water with new warm water for best results.
- Bring a large pot of salted water to a boil for the pasta. Once boiling, cook the pasta per package instructions for al dente while you prepare the sauce.
- Meanwhile, combine the corn starch and half-and-half and mix until fully dissolved and set aside. The corn starch helps to prevent the sauce from breaking.
- Warm a large skillet over medium heat. Once hot, add the butter. Once the butter has melted, add the diced shallots and cook, stirring occasionally, until they are soft and starting to crisp, about 3-4 minutes.
- Reduce the heat to medium low and add the garlic and red pepper flakes to the pan with the shallots. Cook, stirring frequently, until very fragrant, about 1 more minute.
- Next, raise the heat slightly and add the tomato paste. Cook, stirring frequently, until the tomato paste has darkened and caramelized, about 4 to 5 minutes. (This is easiest with a flat whisk)
- Add the vodka to deglaze the pan and mix until most of the moisture is gone, another 2-3 minutes. Then add the half-and-half and corn starch mixture, and whisk together until simmering, about 2 more minutes.
- Once the sauce is simmering, remove it from the heat and add the grated parmesan cheese and mix until fully incorporated. Add salt to taste, it will need at least an ⅛th teaspoon per batch. If needed, add a little more half-and-half (or sub milk or water) to reduce the thickness of the sauce.
- Add the drained pasta to the skillet and mix until it's fully coated.
- Plate the pasta into the serving dishes, then top with the burrata, gently tearing the burrata open to expose the inside. Season the burrata with a little salt, and top with chili crisp (optional) or a little bit of olive oil or chili oil. Garnish with the fresh basil and serve immediately.
Nutrition
Serving: 0.25 batchCalories: 620kcalProtein: 19g
Love this recipe?Join us on Instagram to never miss a new post!