Difficulty Level: Easy
Cook Time: 1.5 hours
Serving Size: 4-6 servings
1/2 lb. radiatori pasta
2 bulbs of garlic
2 tbsp. extra virgin olive oil
1 shallot, finely chopped
28 oz. tomato passata with basil
1/2 tsp. salt
1 cup heavy cream
1/4 cup Parmigiano Reggiano, finely grated
8 oz. burrata
2 tbsp. Italian parsley, finely chopped
Preheat oven to 400°F. To roast the garlic, slice the top off of the bulb so the tops of the cloves are showing. Drizzle with olive oil and wrap in tin foil. Roast in the oven for 45 minutes.
Creamy Roasted Garlic Tomato Radiatori:
Bring a large pot of water to a boil.
Meanwhile, heat the olive oil in a heavy-bottomed pot over low heat and sauté the chopped shallot until soft and translucent, about 4-5 minutes. A
Add the tomato passata, roasted garlic and salt to the pot. Stir and simmer on low heat for 15 minutes.
Once the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 3/4 cup pasta water.
Remove the sauce from heat and stir in the heavy cream and Parmigiano.
When the pasta has finished cooking, strain and add to a large sauté pan along with the sauce and 1/4 cup pasta water. Toss on high heat until combined. Add more pasta water as needed, 1/4 cup at a time.
Plate and top with burrata and chopped parsley.