This classic dish offers the best of Italy. The spicy and robust Arrabiata sauce meets the heavenly soft and creamy Burrata in a symphony of flavors that are hard to resist. A perfect dish to serve on most occasions. The sauce can be prepared several days in advance if you wish, which means that dinner is ready in no time. The recipe turns simple ingredients into a masterpiece on the plate. Try our step-by-step recipe.
You will need
14 oz Rigatoni pasta
4 tbsp olive oil
2 banana shallots, finely chopped
4 large cloves of garlic, finely chopped
1 red chili pepper, finely chopped
1 can of high-quality whole tomatoes, cut with scissors in the can
1 tsp Pul Biber
1 tbsp tomato paste
1 mushroom bouillon cube
3 tbsp honey
½ tsp thyme
1 tsp oregano
½ tsp chervil
½ tsp marjoram
¼ tsp Italian salad seasoning
½ tsp sea salt
½ cup dry white wine
½ – ¾ cup water
Flaky salt
Freshly ground black pepper
3 tbsp butter
Fresh basil
1 oz grated Parmesan cheese
2 Burrata cheese balls
High-quality olive oil
How to make it
1. Prepare the Ingredients by chopping the shallots, garlic, chili pepper, and cut the tomatoes (cut directly into the can with the juice).
2 banana shallots, finely chopped
4 large cloves of garlic, finely chopped
1 red chili pepper, finely chopped
1 can of high-quality whole tomatoes, cut with scissors in the can
2. Heat oil in a pot and sauté the shallots, garlic, chili, and Pul Biber for about 10 minutes over low heat without browning the onions.
4 tbsp olive oil
2 banana shallots, finely chopped
4 large cloves of garlic, finely chopped
1 red chili pepper, finely chopped
1 tsp Pul Biber
3. Stir in the tomato paste and cook for an additional 1 minute.
1 tbsp tomato paste
4. Add the cut tomatoes (with their juice), mushroom bouillon cube, honey, dried herbs, and wine. Simmer with the lid on for a few minutes.
1 can of high-quality whole tomatoes, cut with scissors in the can
1 mushroom bouillon cube
3 tbsp honey
½ tsp thyme
1 tsp oregano
½ tsp chervil
½ tsp marjoram
¼ tsp Italian salad seasoning
½ tsp sea salt
½ cup dry white wine
5. Add water and let the sauce simmer under a lid for about 40 minutes on low heat. Remove the lid for the last 15 minutes. If needed, use a wooden spoon to break down any large tomato pieces.
½ – ¾ cup water
6. Season the sauce with flaky salt and freshly ground black pepper. Stir in the butter.
Flaky salt
Freshly ground black pepper
3 tbsp butter
7. Boil plenty of water in a large separate pot. Add salt (see tip 1 below). Cook the Rigatoni pasta al dente according to the package instructions but reduce the cooking time by 1–2 minutes.
½ tbsp of salt per 34 fl. oz of water
14 oz Rigatoni pasta
8. Grate Parmesan and chop basil.
Fresh basil
1 oz grated Parmesan cheese
9. Add pasta, Parmesan, and basil to the sauce and let it simmer together for a minute or two until the pasta is perfectly cooked.
Cooked Rigatoni pasta
Fresh basil
1 oz grated Parmesan cheese
10. Serve the pasta on individual plates. Top each portion with half of a Burrata cheese. Sprinkle some flaky salt, freshly ground pepper, some grated parmesan cheese, and some torn basil leaves. Drizzle over high-quality olive oil and possibly chili flakes.
2 Burrata cheese balls
Fresh basil
Parmesan cheese
High-quality olive oil
Tip 1: Add salt to the pasta water only when it is boiling. Otherwise, the salt makes the water boil slower.
Tip 2: Make several batches of sauce and freeze. The sauce is suitable for pizza and much more.
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