Garlic Butter Pasta alla Vodka with Melty Burrata
Garlic Butter Pasta alla Vodka with Melty Burrata
Ingredients
For the Garlic Butter Vodka Sauce
- 1/2 cup unsalted butter
- 6 garlic, cloves, minced
- 1/2 teaspoon red pepper flakes, or to taste
- 2 shallots, finely chopped
- 1/4 cup tomato paste
- 1/4 cup vodka
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 2 burrata cheese, balls (4 ounces each), torn
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Pasta
- 1 pound rigatoni, or other tube-shaped pasta
- 1 tablespoon kosher salt, for pasta water
For the Garnish
- 1/4 cup fresh basil, chopped
- 2 tablespoons pine nuts, toasted
- 2 tablespoons Parmesan cheese, grated
- 1 tablespoon extra virgin olive oil
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the rigatoni and cook according to package directions until al dente.
⏱️ 10 min
- 2
While the pasta cooks, prepare the sauce. In a large skillet or Dutch oven, melt the butter over medium heat.
⏱️ 2 min
- 3
Add the minced garlic, red pepper flakes, and chopped shallots to the melted butter. Sauté for 3-5 minutes, until fragrant and the shallots are softened.
⏱️ 5 min
- 4
Stir in the tomato paste and cook for 2 minutes, stirring constantly, until it darkens slightly.
⏱️ 2 min
- 5
Pour in the vodka and let it simmer for 1-2 minutes, allowing the alcohol to cook off.
⏱️ 2 min
- 6
Reduce the heat to low and stir in the heavy cream. Simmer gently for 3-5 minutes, stirring occasionally, until the sauce thickens slightly.
⏱️ 5 min
- 7
Before draining the pasta, reserve 1 1/2 cups of the pasta cooking water. Drain the cooked pasta.
⏱️ 1 min
- 8
Add the drained pasta directly to the sauce in the skillet. Add 1/2 cup of the reserved pasta water and the 1/2 cup of grated Parmesan cheese. Stir well to combine, allowing the cheese to melt and the sauce to coat the pasta.
⏱️ 3 min
- 9
If the sauce is too thick, add more pasta water, 1/4 cup at a time, until it reaches your desired consistency. Season with freshly ground black pepper.
⏱️ 1 min
- 10
Gently tear the burrata balls into pieces and nestle them into the hot pasta. Let them sit for 1-2 minutes to melt slightly into the sauce.
⏱️ 2 min
- 11
While the burrata melts, prepare the garnish. In a small bowl, combine the chopped fresh basil, toasted pine nuts, 2 tablespoons of grated Parmesan cheese, and extra virgin olive oil. Mix well.
⏱️ 2 min
- 12
Serve the pasta immediately, topped with additional grated Parmesan cheese, a sprinkle of black pepper, and the fresh herb and pine nut garnish.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic Butter Pasta alla Vodka with Melty Burrata
For the Garlic Butter Vodka Sauce
- 1/2 cup unsalted butter
- 6 garlic, cloves, minced
- 1/2 teaspoon red pepper flakes, or to taste
- 2 shallots, finely chopped
- 1/4 cup tomato paste
- 1/4 cup vodka
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 2 burrata cheese, balls (4 ounces each), torn
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Pasta
- 1 pound rigatoni, or other tube-shaped pasta
- 1 tablespoon kosher salt, for pasta water
For the Garnish
- 1/4 cup fresh basil, chopped
- 2 tablespoons pine nuts, toasted
- 2 tablespoons Parmesan cheese, grated
- 1 tablespoon extra virgin olive oil
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the rigatoni and cook according to package directions until al dente.
⏱️ 10 min - 2
While the pasta cooks, prepare the sauce. In a large skillet or Dutch oven, melt the butter over medium heat.
⏱️ 2 min - 3
Add the minced garlic, red pepper flakes, and chopped shallots to the melted butter. Sauté for 3-5 minutes, until fragrant and the shallots are softened.
⏱️ 5 min - 4
Stir in the tomato paste and cook for 2 minutes, stirring constantly, until it darkens slightly.
⏱️ 2 min - 5
Pour in the vodka and let it simmer for 1-2 minutes, allowing the alcohol to cook off.
⏱️ 2 min - 6
Reduce the heat to low and stir in the heavy cream. Simmer gently for 3-5 minutes, stirring occasionally, until the sauce thickens slightly.
⏱️ 5 min - 7
Before draining the pasta, reserve 1 1/2 cups of the pasta cooking water. Drain the cooked pasta.
⏱️ 1 min - 8
Add the drained pasta directly to the sauce in the skillet. Add 1/2 cup of the reserved pasta water and the 1/2 cup of grated Parmesan cheese. Stir well to combine, allowing the cheese to melt and the sauce to coat the pasta.
⏱️ 3 min - 9
If the sauce is too thick, add more pasta water, 1/4 cup at a time, until it reaches your desired consistency. Season with freshly ground black pepper.
⏱️ 1 min - 10
Gently tear the burrata balls into pieces and nestle them into the hot pasta. Let them sit for 1-2 minutes to melt slightly into the sauce.
⏱️ 2 min - 11
While the burrata melts, prepare the garnish. In a small bowl, combine the chopped fresh basil, toasted pine nuts, 2 tablespoons of grated Parmesan cheese, and extra virgin olive oil. Mix well.
⏱️ 2 min - 12
Serve the pasta immediately, topped with additional grated Parmesan cheese, a sprinkle of black pepper, and the fresh herb and pine nut garnish.
⏱️ 1 min