Fusilli Corti alla Vodka with Creamy Burrata & Basil

Difficulty Level: Easy

Cook Time: 1 hour

Serving Size: 2-4 servings

Ingredients:

• 1/2 lb. fusillii corti or other short pasta

• 2 tbsp. extra virgin olive oil

• 1/2 shallot, finely chopped

• 4 garlic cloves, minced

• 1 28 oz. can Delallo San Marzano crushed tomatoes

• 1 tsp. salt

• 1/4 cup vodka

• 1 cup heavy cream

• 1/3 cup Parmigiano Reggiano, finely grated

• 8 oz. burrata

• Crushed red chili flakes

• Basil for garnish

• Pasta water as needed

Note: This recipe makes extra vodka sauce that you can freeze for up to 2 months.

Directions:

1. Heat the olive oil in a large pan or pot over low heat and sauté the chopped shallot until soft and translucent, about 4-5 minutes. Add the minced garlic and sauté for a further 1-2 minutes until fragrant.

2. Stir in the crushed tomatoes and salt. Increase the heat and bring to a gentle simmer.

3. Add the vodka and simmer over low heat, partially covered, for 20 minutes.

4. Bring a large pot of water to a boil, add plenty of salt. Cook the pasta until it’s al dente. Reserve 1 cup of pasta water.

5. Remove the sauce from heat and stir in the heavy cream and Parmigiano. Add more salt to taste.

6. Strain the pasta and add it to a large sauté pan along with half of the vodka sauce and 1/4 cup pasta water. Toss on high heat until the pasta is fully coated in the sauce. Add more pasta water as needed.

7. Plate and top with burrata, chili flakes, basil and more Parmigiano.