Spicy Vodka Pasta bake with Burrata
If there’s one dish that never fails to impress, it’s a spicy vodka pasta bake with burrata. It’s rich, creamy, and just the right amount of fiery. This recipe takes the classic spicy vodka pasta you know and love and transforms it into a golden, bubbling bake topped with molten cheese and silky burrata.
Equipment
- Large skillet
- Oven dish
- Large pasta pot
Ingredients
- 350 g rigatoni
- 2 shallots diced
- 3 cloves garlic miced
- 1 tube tomato puree
- 60 ml vodka
- 240 ml double cream
- 30 g parmesan grated
- 250 g fresh mozzarella grated
- 1 teaspoon pesto
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 ball burrata
- 1 teaspoon chilli flakes
- Salt and pepper
- Basil
Instructions
- Bring a large pot of salted water to a boil and add the rigatoni. Cook until slightly under al dente as it will finish cooking in the oven. Meanwhile, in a large skillet, melt the butter with a drizzle of olive oil over medium heat. Add finely diced shallots and sauté until soft and translucent.350 g rigatoni, 2 shallots, 1 tablespoon butter
- Stir in the garlic and half of the chili flakes, cooking for another minute until fragrant. Stir in the tomato purée and cook until it deepens in color.3 cloves garlic, 1 teaspoon chilli flakes, 1 tube tomato puree
- Pour in the vodka and let it bubble until the liquid has mostly evaporated. This step helps burn off the alcohol while keeping the sharp, clean flavor that makes spicy vodka pasta bake so distinctive.60 ml vodka
- Lower the heat and stir in the double cream. and add salt and pepper. Let the sauce simmer gently until it thickens slightly and turns a beautiful orange-pink hue. Add a ladle of pasta water to loosen it into the perfect consistency.240 ml double cream, Salt and pepper
- Toss the cooked pasta in the sauce, adding a splash more pasta to help everything emulsify, continuously stirring. Transfer to a baking dish and top with mozzarella, parmesan, and the remaining chili flakes.30 g parmesan, 250 g fresh mozzarella
- Bake at 200°C until the top is golden, bubbling, and irresistible. This step transforms your creamy pasta into a true spicy vodka pasta bake masterpiece. Mix the pesto with a little olive oil for a quick drizzle.1 teaspoon pesto, 1 tablespoon olive oil
- Once the bake is ready, top it with burrata, the pesto oil, and a few fresh basil leaves. Break open the burrata just before serving so it melts luxuriously into the pasta.1 ball burrata, Basil
Notes
Always cook your pasta slightly under al dente. It will continue to soften in the oven, soaking up the creamy vodka sauce perfectly without turning mushy.
Nutrition
Calories: 720kcalCarbohydrates: 63gProtein: 25gFat: 38g
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