Creamy Tomato Rigatoni with Burrata

Ingredients

• 220 g rigatoni
• 1 tbsp olive oil
• 1 small shallot, finely chopped
• 2 garlic cloves, finely grated
• 2 tbsp tomato paste
• 180 ml tomato passata
• 80 ml cream
• 30 g parmesan, finely grated
• 1 ball burrata, torn
• Fresh basil or parsley
• Fresh dill, optional
• Sea salt and black pepper

Method

1. Step 1. Boil rigatoni in well-salted water until al dente. Reserve a cup of pasta water before draining.
2. Step 2. Warm olive oil in a pan and cook the shallot for 3 minutes until soft. Add garlic and tomato paste, then cook for 1 minute.
3. Step 3. Add passata and simmer for 8 minutes. Stir in cream, parmesan and a splash of pasta water.
4. Step 4. Toss rigatoni through the sauce until glossy. Loosen with more pasta water if needed.
5. Step 5. Serve with torn burrata, herbs, extra parmesan and black pepper.

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