Burrata Ala Vodka Recipe

Toast the pistachios in a dry skillet over medium heat, stirring frequently, until fragrant and lightly browned, 3–4 minutes. Transfer to a cutting board and let cool slightly.

Roughly chop the pistachios so there are a mix of small pieces and flakes. Stir in the lemon zest and sea salt. Set aside.

Heat a medium saucepan over medium heat. Add 2 tbs olive oil and 1 tbs butter. When butter melts and begins to foam, add the diced onion and cook, stirring occasionally, until soft and translucent, about 5–6 minutes.

Add the minced garlic and crushed red pepper flakes; cook, stirring, until fragrant, about 30 seconds.

Stir in the tomato paste and cook, stirring constantly, 1–2 minutes to caramelize slightly and deepen flavor.

Pour in the crushed tomatoes and stir to combine. Bring to a gentle simmer, then reduce heat to low and simmer, uncovered, 10 minutes to concentrate flavors.

Carefully add the vodka (stand back as alcohol may flame). Stir and simmer 2–3 minutes to cook off the harsher alcohol notes.

Stir in the heavy cream, salt, and black pepper. Simmer gently for 2–3 minutes until the sauce is smooth, glossy, and slightly thickened. Taste and adjust seasoning. If you prefer a silkier sauce, use an immersion blender for 10–15 seconds to smooth, keeping some texture.

Keep sauce warm off the heat while assembling.

On a serving platter or two individual plates, arrange the baby arugula in a loose mound where the burrata will sit. Drizzle the arugula with 1 tbs olive oil and a pinch of salt; toss lightly so leaves are glossy but not wilted.

Place a burrata ball on top of each arugula mound. Using a small spoon or knife, gently tear open the burrata to create a creamy center that will mingle with the sauce.

Spoon the warm vodka sauce around and partially over the cut burrata (about 3 tbs sauce per burrata, reserve extra to serve). The heat will slightly melt and marry with the cheese.

Scatter the chopped pistachio crunch over the burrata and around the plate for texture and citrusy lift.

Sprinkle shaved Parmesan over the burrata and arugula (about 1/2 cup distributed between two plates).

Finish with a drizzle of balsamic glaze (about 1.5 tbs per plate), the remaining olive oil, and torn basil leaves if using.

Serve immediately with crusty bread or crostini to scoop up the sauce and creamy burrata.