Ingredients
| 16 oz | Pastene Italian Orecchiette | |
| 1 | 28 oz can Pastene Kitchen Ready Tomatoes | |
| ¾ cup | Pastene Extra Virgin Olive Oil, divided | |
| 2 Tbsp | Pastene Minced Garlic | |
| 1 Tbsp | red pepper flakes, adjust to taste | |
| 1 pint | light cream | |
| ½ cup | vodka | |
| ½ cup | pecorino romano cheese, grated | |
| 2 | 4 oz balls burrata cheese, torn | |
| 1 pint | grape tomatoes, cut in half | |
| 1-1 ½ cups | fresh basil | |
| cracked black pepper to taste | ||
| garlic salt to taste | ||
| sea salt to taste | ||
| flake salt to taste | ||
| fresh parsley, Chopped | ||
| Pastene Grated Parmesan Cheese |
Directions
by Alexia @Uhadmeatkitchen
- Add 6 Tbsp of oil to a large skillet on medium heat. Add in the garlic and red pepper flakes. Saute the garlic until golden brown.
- Add the vodka and cook out the alcohol on medium high heat for a few minutes, stirring occasionally.
- Add the kitchen ready tomatoes and season to taste with cracked black pepper and garlic salt.
- Reduce the heat to low, add fresh basil and simmer for about 30 minutes, stirring occasionally. After 15 minutes, fold the cream and a few tablespoons of cheese into the sauce and continue to simmer on low.
- While the sauce is simmering, bring a large pot of salted water to a boil and cook pasta until a minute or two before al dente. Drain well and set aside.
- Add 3 Tbsp of oil into a frying pan on medium high heat. Add in the grape tomatoes and flash fry for 2 to 3 minutes. Season with flake salt and set aside.
- Add the pasta into the sauce, coat the pasta well with the sauce and continue cooking for 1 to 2 minutes.
- Top with more romano cheese, grape tomatoes, pieces of burrata a drizzle of oil and fresh basil.
