Rigatoni alla Vodka with Burrata

This recipe is a rich, creamy, and spicy pasta dish, inspired by classic vodka sauce recipes, but finished with a bright, cool dollop of burrata cheese and tangy pickled Fresno chiles. The acid from the pickled peppers and their brine perfectly cuts through the richness of the cream and cheese.

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Step 1

Cook Pasta: Bring a large pot of heavily salted water to a boil. Cook the pasta until about 2 minutes short of al dente (firm to the bite). Before draining, reserve 1 cup of the starchy pasta water.

Step 2

Sauté Aromatics: In a large, deep skillet, heat the olive oil over medium-low heat. Add the chopped shallot and sauté until soft (about 3 minutes). Add the minced garlic and cook for 1 minute more, ensuring it does not burn.

Step 3

Build Sauce Base: Stir in the tomato paste and cook for 2 minutes until it darkens slightly.

Step 4

Add Liquid: If using, add the vodka and cook until it is absorbed. Slowly stir in the heavy cream and the 1/4 cup of Pickled Fresno Pepper Brine. Reduce the heat to low and simmer for a few minutes until the sauce begins to thicken.

Step 5

Finish Sauce: Stir in the grated Parmesan cheese until melted and the sauce is smooth. Season the sauce with salt and black pepper to taste.

Step 6

Toss Pasta: Add the drained pasta to the sauce along with about half of the reserved pasta water. Toss gently for 2 minutes, adding more pasta water as needed until the sauce is creamy and coats the noodles.

Step 7

Serve & Garnish: Divide the pasta among serving bowls. Place a generous dollop of burrata (or Stracciatella) on top of each serving. Spoon the sliced pickled Fresno chili peppers over the cheese and pasta, and garnish with fresh basil or parsley. Serve immediately.