Creamy Tomato Rigatoni with Burrata
A 30-minute vegetarian recipe for lunch or dinner.
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Ingredients
Main ingredients
- 100 g Rigatoni pasta
- 2 g Parmesan cheese
- 25 ml White wine
- 190 g Tomato, canned
- 1 tbsp Sun-dried tomato pesto
- 5 g Basil
- 1 ball Burrata cheese
- 2 g Parsley
Seasonings and other
- 1 clove Garlic
- ¼ medium Yellow onion
- ¼ tsp Black pepper
- a pinch Salt
- ½ tsp Red chili flakes
- 2 tbsp Olive oil
Instructions
- Sauté the Aromatics
Heat olive oil in a large skillet over medium heat. Add the chopped yellow onion and sauté for 1 to 2 minutes until fragrant. Stir in the minced garlic and canned tomatoes. Pour in the white wine and let it simmer for 6 to 8 minutes, allowing the tomatoes to soften. For a smoother texture, you may peel off the tomato skins with tongs. Season the mixture with salt, black pepper, and red chili flakes.
- Cook the Pasta and Combine
Bring a large pot of salted water to a boil and cook the rigatoni until al dente. Reserve about 1 cup of the pasta water before draining. Add the cooked pasta to the skillet and toss to coat in the tomato mixture. Stir in the Parmesan cheese and a splash of the reserved pasta water, mixing until the cheese melts into a creamy sauce. Fold in the sun-dried tomato pesto and fresh basil.
- Finish and Serve
Plate the pasta and top with a ball of burrata cheese. Gently open the burrata and garnish with chili flakes, parsley, and additional Parmesan if desired. Serve warm and enjoy.
