Creamy Tomato Sauce and Burrata Rigatoni
Dive into a Mediterranean culinary experience where the tangy richness of tomato meets the melting sweetness of burrata. These creamy rigatoni offer a symphony of textures that will awaken your taste buds. A sophisticated vegetarian dish that transforms simple ingredients into a memorable meal. The creamy tomato sauce perfectly coats the al dente pasta, while the burrata adds a touch of melting luxury. This spectacular dish harmoniously combines simplicity and elegance, perfect for impressing your guests at a special dinner or for treating yourself to an authentic moment of indulgence.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
In a large pan, heat olive oil over medium-low heat. Sauté the sliced onion for 4-5 minutes until translucent. Add the chopped garlic and continue for 1 minute until fragrant.
- 2
Add the crushed tomatoes, oregano, salt, and pepper. Simmer over low heat for 10-12 minutes, stirring occasionally, until the sauce thickens slightly.
- 3
Meanwhile, bring a large amount of salted water to a boil. Cook the rigatoni 1 minute less than the time indicated on the package to keep them al dente. Reserve a ladle of cooking water before draining.
- 4
Off the heat, add the heavy cream to the tomato sauce, mixing gently. The sauce will immediately take on a beautiful orange-pink color and a velvety texture.
- 5
Add the drained pasta to the sauce with 2-3 tablespoons of cooking water. Sauté for 1-2 minutes over high heat so the pasta absorbs the flavors and the sauce coats perfectly.
- 6
Transfer the pasta to a large warm serving dish. Gently place the burrata in the center and cut it with the tip of a knife to reveal its creamy center.
- 7
Sprinkle with hand-torn fresh basil, a turn of pepper from the mill, and a generous drizzle of olive oil.
- Prefer San Marzano tomatoes for a sweeter and less acidic sauce
- Take the burrata out of the refrigerator 30 minutes before serving
- Add the cream off the heat to prevent it from curdling
- Pasta cooking water is the liquid gold that perfectly binds the sauce to the pasta
- Serve immediately by gently mixing the burrata with the pasta at the table for a spectacular effect
- Pair with a light Italian red wine like Chianti Classico
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