Not Spicy, Not Vodka Pasta
, 25 min, 4 servings
A creamy tomato pasta with caramelised onion, garlic, and burrata; finished with fresh basil and optional chilli.
| prepBring a large pot of salted water to a boil for the pasta. | |||||||||
| 400 g dried trottole pasta | Cook pasta 1 min under packet time | Drain, reserve 125 ml pasta water | Add pasta, coat in sauce, loosen with pasta water | Serve topped with burrata, basil & chilli flakes | |||||
| 1 tbsp olive oil | Heat oil & butter over medium heat | Cook onion 3–4 min until soft & caramelised | Add garlic, cook stirring 30 sec | Add tomato paste, cook 1–2 min until deeper red | Add vinegar, cook 1–2 min until evaporated | Reduce heat to low, add cream, simmer 3–4 min | Stir in parmesan, salt & pepper | ||
| 60 g butter | |||||||||
| 1 red onion, finely diced | |||||||||
| 1 tbsp freshly minced garlic | |||||||||
| 140 g double concentrated tomato paste | |||||||||
| 2 tbsp red wine vinegar | |||||||||
| 375 ml thickened cream | |||||||||
| 75 g finely grated parmesan | |||||||||
| 1 tsp sea salt flakes | |||||||||
| 1/2 tsp freshly cracked black pepper | |||||||||
| 2 burrata, halved | |||||||||
| Basil leaves | |||||||||
| Chilli flakes (optional) | |||||||||
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