One-Pot Spicy Vodka Burrata Pasta

Ingredients

• 2 tbsp olive oil
• 1 shallot (diced)
• 3 cloves garlic (minced or finely chopped)
• 1 sprig fresh basil (plus extra leaves for garnish if desired)
• 3 oz prosciutto (chopped or torn into small pieces)
• 0.25 cup vodka (The transcript includes vodka, but the source does not provide an amount; estimated at 1/4 cup.)
• 18 oz puréed San Marzano tomatoes
• salt (1 pinch, plus more to taste)
• 1.5 cup beef broth (Use 1 to 2 cups as needed to keep the pasta simmering in sauce.)
• 7 oz pasta (6 to 8 oz; short pasta works especially well)
• 0.75 cup heavy cream
• 1 tsp red pepper flakes (Adjust to taste)
• 0.333 cup Parmigiano Reggiano (shredded)
• 4 oz burrata (For serving; the title identifies burrata, but the source does not specify an amount.)

Steps

1. 1

   Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat until it shimmers.

2. 2

   Add the diced shallot and sauté for about 1 minute, stirring, until it begins to soften.

3. 3

   Add the garlic and cook until fragrant, about 30 seconds, taking care not to let it brown.

4. 4

   Add the basil sprig and chopped prosciutto. Cook until the prosciutto begins to render its fat and the edges start to crisp, about 2 to 3 minutes.

5. 5

   Pour in the vodka and stir, scraping the bottom of the pot. Simmer for 1 to 2 minutes so the alcohol can cook off slightly.

6. 6

   Add the puréed San Marzano tomatoes and a pinch of salt. Stir well and bring the sauce to a light simmer.

7. 7

   Remove and discard the basil sprig once the sauce is simmering.

8. 8

   Add the beef broth and pasta. Stir to submerge the pasta and bring the mixture back to a simmer.

9. 9

   Cook for 10 to 15 minutes, stirring frequently so the pasta does not stick and cooks evenly. Add more broth as needed if the sauce becomes too thick before the pasta is tender. The pasta should be al dente and coated in a loose sauce.

10. 10

    Add the heavy cream and red pepper flakes. Stir until the cream is fully incorporated and the sauce is hot and creamy.

11. 11

    Stir in the shredded Parmigiano Reggiano until melted and the sauce thickens slightly. Taste and adjust the salt and chili flakes.

12. 12

    Divide the pasta among bowls and top with pieces of burrata. Finish with additional basil or Parmigiano Reggiano, if desired, and serve immediately.

Notes

The source lists burrata in the title but does not provide a quantity or a clearly captured serving instruction; approximately 4 oz is estimated for finishing. Vodka is mentioned in the transcript but omitted from the written ingredient list, so 1/4 cup is an estimate. Because pasta absorbs liquid at different rates, start with about 1 1/2 cups broth and add more as needed.

Nutrition per serving

• main
• pasta
• one-pot
• Italian-inspired
• spicy
• creamy
• weeknight dinner