ORECCHIETTE PASTA WITH PINK VODKA SAUCE, TOMATOES & BURRATA
Creamy vodka-tomato sauce with flash-fried grape tomatoes, finished with burrata and basil.
"OH SO GOOD!" - Alexia
Ingredients
- 1 lb orecchiette pasta
- 2- 24.5 oz jars of Passata Sauce
- 12 tbsp extra virgin olive oil (divided)
- 6 cloves fresh minced garlic
- Red chili flakes (to taste)
- 1 pint heavy cream
- 1/2 cup vodka
- 1/2 cup grated Pecorino Romano cheese
- 2 (4 oz) balls of burrata cheese
- 1 pint grape tomatoes (halved)
- 1 bunch fresh basil
- Cracked black pepper (to taste)
- Garlic salt (to taste)
- Sea salt (to taste)
- Flaky salt (to taste)
- 1 tablespoon tomato paste
Instructions
Start the Sauce Base
Add 6 tablespoons of olive oil to a large pan over medium heat. Add the minced garlic and red chili flakes and sauté until the garlic turns lightly golden brown. Next, blend in the tomato paste.
Deglaze with Vodka
Add the vodka and cook on high heat for a few minutes, stirring occasionally, to cook out the alcohol.
Add Tomatoes and Season
Lower the heat and stir in the Passata tomatoes. Season to taste with cracked black pepper and garlic salt.
Add Basil and Simmer
Add fresh basil and simmer on low for about 30 minutes. (For a silky texture, blend with an immersion blender halfway through.)
Add Cream and Cheese
Fold in the cream and a few tablespoons of Pecorino Romano cheese. Continue to simmer on low.
Flash Fry the Tomatoes
Heat 3 tablespoons of olive oil in a fry pan. Add the halved grape tomatoes and flash fry for 2–3 minutes. Sprinkle with flaky salt and set aside.
Cook and Combine
When the sauce is nearly done, cook the orecchiette in salted boiling water until very al dente. Drain, add directly to the sauce, and toss to finish cooking for 2–3 minutes.
Plate and Garnish
Plate the pasta, top with extra Pecorino Romano and fresh basil, and scatter the fried tomatoes around. Break the burrata into pieces, place around the pasta, and drizzle with olive oil. Enjoy!