Spicy Rigatoni with Burrata

Ingredients

• 2 cup rigatoni pasta (The source says to boil the pasta; dry quantity assumed from context.)
• 2 tbsp oil
• butter (Some butter; amount not specified.)
• 0.5 onion (Chopped; the source specifies half an onion.)
• garlic (Chopped; amount not specified.)
• 1 tsp red chili flakes
• 0.5 tsp garlic powder
• 1 tsp oregano
• 1 tsp black pepper powder
• 0.5 tsp cayenne pepper or red chili powder (The source gives cayenne pepper or red chili powder as alternatives.)
• 4 tbsp tomato paste
• pasta water (Reserved from boiling the pasta; amount not specified.)
• heavy cream (Amount not specified.)
• dried parsley (Amount not specified.)
• 1 burrata cheese (One burrata cheese ball.)

Steps

1. 1

   Boil 2 cups of pasta, using rigatoni, and reserve some of the pasta water before draining.

2. 2

   Warm 2 tablespoons of oil and some butter in a pan.

3. 3

   Add half a chopped onion and chopped garlic to the pan. Sauté for a few minutes.

4. 4

   Add the red chili flakes, garlic powder, oregano, black pepper powder, and cayenne pepper or red chili powder. Mix well.

5. 5

   Add 4 tablespoons of tomato paste and mix it into the seasoned onion mixture.

6. 6

   Add some of the reserved pasta water to the pan and mix well.

7. 7

   Add the heavy cream and cook for 2 minutes over a medium flame.

8. 8

   Add the boiled pasta and some dried parsley to the pan, mixing them into the sauce.

9. 9

   Place one burrata cheese ball in the middle of the pan. Open it with a fork and serve.

Notes

The source does not specify quantities for the butter, garlic, reserved pasta water, heavy cream, or dried parsley. It also does not specify the pasta boiling time or the amount of pasta water and cream to use.

Nutrition per serving

• main
• pasta
• Italian
• spicy
• creamy
• vegetarian
• quick
• stovetop