Burrata Topped Pasta Amatriciana
Linguini in a rich pancetta and fresh tomato sauce topped with creamy burrata.
Equipment
- Food processor
Ingredients
- 12 ounces linguini
- 3 tbsp. kosher salt
- 2 tbsp. extra virgin olive oil
- 4 ounces pancetta, finely sliced and chopped
- ½ cup minced onion
- 1 tbsp. minced garlic
- ½ tsp. crushed red pepper flakes
- 2 pounds fresh plum tomatoes, chopped
- ¼ tsp. sugar
- 2 tbsp. fresh basil
- 1½ cups Parmesan cheese, grated
- 4 small balls of burrata cheese
Instructions
- First, boil a large pot of water for the linguini. When the water comes to a boil, add the salt and the pasta and cook according to the directions on the pasta box for al dente pasta.
- In the skillet, heat the olive oil on low heat. Add the pancetta and cook for about five minutes, until it's golden brown and crispy. Drain the pancetta on paper towels. Leave two tablespoons of the drippings in the skillet.
- To the pan, on low heat, cook the onion until it's softened. Add the garlic and red pepper flakes and cook them for one minute. Add the tomatoes and sugar, crushing the tomatoes with a fork until they're broken down. Cook for 15 minutes. Put the sauce in a food processor, and puree until smooth. Add the tomatoes back in the pot. Stir in the pancetta.
- Drain the pasta and add it to the skillet long with the Parmesan cheese and basil. Top each portion with a ball of burrata.
Nutrition
Calories: 525kcal
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