Difficulty Level: Easy
Total Time: 30 minutes
Serving Size: 2-4 servings
1/2 lb. fusilli corti
2 pints cherry tomatoes
1/2 shallot, chopped
6 garlic cloves
1/4 cup extra virgin olive oil
1/4 cup vodka
1/2 cup heavy cream
2 tbsp. butter
1/3 cup Parmigiano Reggiano, finely grated
4 oz. burrata
1 tbsp. Italian parsley, finely chopped
Salt to taste
Extra virgin olive oil to taste
Bring a large pot of water to a boil.
Meanwhile, add the cherry tomatoes, shallot, garlic, olive oil and salt to taste to a large sauté pan. Simmer over medium-low heat for 10-15 minutes, until the tomatoes begin to burst.
Add the vodka to deglaze the pan. Stir until it has fully evaporated, about 1 minute.
Add the burst tomato mixture to a blender and blend until smooth.
Add the sauce back to the pan and stir in the heavy cream.
Once the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente.
Strain and add the pasta to the sauté pan with the cherry tomato sauce and toss on medium-low heat.
Remove from heat and add the butter and Parmigiano. Toss until combined.
Plate and top with burrata, parsley and a drizzle of olive oil.