Ingredients:

  • 1 lb Rigatoni pasta
  • 2 tbsp sea salt
  • 2 tbsp extra-virgin olive oil
  • 2 medium shallots, finely diced
  • 4 garlic cloves, thinly sliced
  • 3 tbsp Calabrian chili paste
  • 28 oz crushed San Marzano tomatoes
  • 1 tsp dried oregano
  • 0.5 cup reserved pasta water
  • 16 oz fresh Burrata cheese
  • 1 cup fresh basil leaves, hand-torn
  • 0.5 cup freshly grated Parmigiano-Reggiano
  • 0.25 tsp freshly cracked black pepper

Instructions:

  1. Fill a large pot with water and add 2 tbsp sea salt.
  2. Drop 1 lb rigatoni into the boiling water and cook for about 8-10 minutes until slightly firm to the bite (al dente).
  3. Heat 2 tbsp extra virgin olive oil in a skillet over medium heat. Add diced shallots and sliced garlic, cooking for 3 minutes until the garlic is golden and fragrant.
  4. Stir in 3 tbsp Calabrian chili paste.
  5. Pour in 28 oz crushed San Marzano tomatoes and 1 tsp dried oregano. Cook for 10-12 minutes until the sauce thickens and turns a deep ruby red.
  6. Before draining the pasta, scoop out 0.5 cup of the starchy pasta water.
  7. Transfer the rigatoni directly into the sauce. Add the reserved pasta water and 0.5 cup grated Parmigiano Reggiano, tossing vigorously for 2 minutes until the sauce coats every tube of pasta.
  8. Stir in 0.25 tsp freshly cracked black pepper. Taste and add more sea salt if needed.
  9. Turn off the heat. Top with 1 cup hand torn basil and the 16 oz of burrata (break the balls open so the cream spills out).
  10. Drizzle with a tiny bit more olive oil and serve immediately while the cheese is still meltingly soft.