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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Cook the Rigatoni
In a large pot of salted boiling water, cook the rigatoni according to package instructions until al dente. Drain and set aside.
- 2
Prepare the Sauce
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and crushed red pepper flakes, cooking for an additional minute.
- 3
Add Tomatoes and Vodka
Pour in the tomato puree and vodka, stirring to combine. Allow the mixture to simmer for about 5-7 minutes to let the alcohol evaporate.
- 4
Cream It Up
Reduce the heat to low and stir in the heavy cream. Add grated Parmesan cheese and mix until melted and smooth. Season with salt and black pepper to taste.
- 5
Combine Pasta and Sauce
Add the cooked rigatoni to the sauce, tossing to coat the pasta evenly. If the sauce is too thick, you can add a splash of pasta water to reach the desired consistency.
- 6
Prepare the Topping
In a small pan, lightly toast the bread crumbs until golden brown. Set aside.
- 7
Serve
Plate the rigatoni and top with torn burrata and toasted bread crumbs. Finish with additional grated Parmesan and a sprinkle of black pepper.
