Calabrian Chili & Roasted Garlic Sourdough Fusilli with Burrata & Focaccia Breadcrumbs

Difficulty Level: Easy

Cook Time: 1.5 hours

Serving Size: 2 servings

---

Sourdough fusilli tossed in a spicy Calabrian chili & roasted garlic sauce topped with creamy burrata, focaccia breadcrumbs and basil.

Ingredients:

• 1/2 lb. Bionaturae Sourdough Fusilli

• 1 piece of focaccia bread

• 2 bulbs of garlic

• 4 tbsp. extra virgin olive oil

• 3 garlic cloves minced

• 1 tbsp. crushed Calabrian chili paste

• 1 tbsp. tomato paste

• Salt to taste

• 2 tbsp. butter

• 1/3 cup Parmigiano Reggiano, finely grated

• 1 tbsp. Italian parsley, finely chopped

• Pasta water as needed

• 4 oz. burrata

• Basil for garnish

• Crushed red chili flakes

• Calabrian chili oil to finish

  
  

Directions:

1. Preheat the oven to 400°F. Slice the top off of the bulbs of garlic so the tops of the cloves are showing. Drizzle with olive oil. Place in a small oven-safe dish or wrap in tin foil and roast in the oven for 40-50 minutes until soft.

2. Let the focaccia bread sit out for 2-3 hours or bake in the oven 15-20 minutes until firm. Tear into pieces and pulse in a blender until breadcrumbs form.

3. Add 1 tbsp. olive oil and breadcrumbs to a frying pan and toast until golden brown. Add salt to taste.

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

5. Meanwhile, heat the remaining olive oil in a large sauté pan over low heat and sauté the minced garlic for 1-2 minutes until fragrant.

6. Stir in the crushed Calabrian chili pepper, tomato paste and salt to taste.

7. Strain the pasta and add it to the pan along with 1/4 cup of pasta water. Toss over medium heat until combined.

8. In a separate dish, mash the roasted garlic until it forms a paste-like consistency and then stir into the pasta along with another 1/4 cup of pasta water.

9. Stir in the butter and grated Parmigiano and toss again until combined. Add more pasta water as needed, 1/4 cup at a time.

10. Plate and top with burrata, focaccia breadcrumbs, parsley, chili flakes and a drizzle of Calabrian chili oil.